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Sweet n’ Spicy Coconut Bowl

Sweet n’ Spicy Coconut Bowl

You know how sometimes you see a recipe on Pinterest and you just drool? This wrap from Flora Foodie was one of those recipes. I bought all the ingredients, but at the last minute decided to forgo the wrap (didn’t need the extra calories), and I subbed soy curls for tempeh, but other than that it’s pretty similar. The coconut rice was sticky-sweet and the soy curls had just enough Sriracha to give them some bite. It was a perfect weekend lunch, filling yet light, and the sweetness of the coconut made me feel almost as though I’d eaten dessert too!


Sweet n’ Spicy Coconut Bowl (Serves 2)

Recipe adapted from Flora Foodie

Ingredients:

  • 1.5 cups dried soy curls
  • 1 bag of ‘boil in bag’ rice (the 10-minute kind)
  • 2/3 cup light coconut milk
  • 3 Tablespoons orange juice
  • 2 Tablespoons non-dairy milk of choice (any will work)
  • 1-2 Tablespoons maple syrup (how sweet do you want it?)
  • 1/2 Tablespoon Sriracha (or more to taste)
  • 1/2 cucumber, sliced into matchsticks
  • 1 carrot, sliced into matchsticks

 

Directions:

Place 1.5 cups of dried soy curls into a bowl full of warm water, and set aside for 10 minutes.

Pour the coconut milk into a measuring cup, then fill with water to 1 1/4 cups total. Bring to a boil (with the bag o’ rice), then reduce heat to medium. Simmer covered until liquid is absorbed (about 10 minutes).

In a medium bowl, mix together OJ, milk, maple syrup and Sriracha. Add soy curls to the bowl and allow to sit for a few minutes. Heat a frying pan over medium heat and add the soy curls and mixture. Cook over medium heat for 4-5 minutes.

For each serving, layer the coconut rice, the veggie matchsticks, and top with the soy curls. Heat lovers might enjoy and extra squirt of Sriracha on top!

Enjoy!

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{ 11 comments… add one }

  • Brandi @TheHealthyFlavor.com November 13, 2012, 8:09 am

    This looks really delicious! I don’t eat soy, but all the veggies and coconut milk look heavenly! I love using coconut milk in sweet and savory dishes!

    • Barb November 13, 2012, 10:56 am

      Thanks! It would also be good with beans or seitan… or you could just add more veggies- that would be really good too!

  • Bianca-Vegan Crunk November 13, 2012, 1:13 pm

    Oh my! That looks wonderful. I’m always down with anything with Soy Curls!

  • Annie November 13, 2012, 3:23 pm

    That sounds delish – and like I need to make it – soon!

  • Reia@TheCrueltyFreeReview November 14, 2012, 3:32 pm

    Mmmm, if you added pineapple it would be like sweet and spicy chicken. Also, how long does the coconut milk last in the fridge if you don’t use a full can? Part of the reason I don’t make a lot of recipes with it is because they usually don’t call for the whole can.

    • Leslie @ Flora Foodie November 16, 2012, 3:19 pm

      Yum, good idea! Coconut milk lasts a few days – but you can FREEZE leftover coconut milk and add it to smoothies! That’s what I usually do. Just thought I’d share!

      • Barb November 19, 2012, 8:30 am

        Great idea about freezing it… you could also just double the recipe, use the whole can AND have leftovers!

  • Leslie @ Flora Foodie November 16, 2012, 3:18 pm

    Oh my gosh, how honored am I?!?! Thought I’d stop by and see what’s cooking, and yay! Love your spin on my recipe. I have a bag of soy curls in my cupboard I have no idea how to use, so I’m making this. You made my day! :)

    • Barb November 19, 2012, 8:30 am

      You’re very welcome, I love all your recipes but this one really grabbed me :)

  • Heather November 24, 2012, 4:13 pm

    Mmmmm love gteh sound of both versions, i need to get my hands on a bag of soy curls, I have been hearing so much about these lately!

  • Hannah November 25, 2012, 3:18 pm

    Sweet and spicy, what a killer combo! I’m loving all the soy curl ideas too, since I recently bought two bags. I usually just default to my standard unchicken soup, but I love having some new flavors to enjoy with them.

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