This Coconut Dragon Bowl is inspired by the Dragon Bowl Z served at 14 Carrots on 14th street in NYC. I kept the veggies and raisins from the menu, but I replaced their combo of red wine vinegar, soy sauce and roasted pepper drizzle with just one ingredient: coconut oil.
The great thing about this recipe is that it can be easily altered to fit anyone’s taste. Feel free to use these ingredients that are listed or toss in some extras.
PS – Court Kitty would not shut up until I let you guys know that he received a new box today, gifted from a nice man from a mysterious land called Fresh Direct.
He said you’re all invited over to watch him sit, sleep and roll around in his new box for the next six hours, in exchange for some chin rubs and face-on-face snuggles.
Coconut Dragon Bowl
Makes two big bowls
- 2 cups cooked brown rice
- 1 medium zucchini
- 1 cup chopped carrots
- 1 cup chopped broccoli
- sprinkle of sea salt
- sprinkle of fresh ground black pepper
- 4 cups romaine lettuce
- 1/2 cup golden raisins
- 1/2 cup sun-dried tomato
- 1/4 cup chopped scallions
- 3 tablespoons coconut oil
Preheat your oven to 400 degrees Fahrenheit and chop up your vegetables. Toss the chopped veggies in 1 tablespoon of coconut oil
Roast on a baking sheet for 20 minutes.
While the vegetables are roasting, heat the remaining two tablespoons of coconut oil in a skillet and add the brown rice. Sprinkle with sea salt and pepper, and cook over medium heat for 5 minutes, stirring often. Remove the rice from the heat and stir in the golden raisins, sun-dried tomatoes and scallions. Stir in the roasted vegetables
and pour the mixture over a bed of romaine lettuce.
This bowl leaves me feeling full and energized. It’s also great as leftovers, so make twice as much as you need and save half to pour over lettuce for tomorrow’s lunch or dinner.