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Vegetarian Coconut Rice Bowls

This recipe contains can coconut milk, jasmine rice, extra-virgin olive oil, zucchini, frozen edamame and more.
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Servings:??  | Calories:1897 | Total Fat:106g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 106g
164 %
Sat Fat 83g
413 %
Total Carb 219g
73 %
Fiber 15g
61 %
Sugars 21g
Cholesterol 0mg
0 %
Sodium 2433mg
101 %
Protein 42g
83 %
44% Can coconut milk
36% Jasmine rice
14% Others combined
4% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup uncooked jasmine rice, rinsed
1 (15 oz) can coconut milk
1 cup chopped cilantro, divided
2 limes
2 tsp extra-virgin olive oil
1 (8 oz) package baby bella mushrooms, sliced
2 small zucchini, thinly sliced
1 red bell pepper, diced
2 garlic cloves, minced
1 Tbs. freshly minced ginger
1/2 cup frozen edamame
2 scallions, finely sliced
1 tsp fish sauce (leave out for 100% vegetarian)
coarse salt and freshly ground pepper, to taste

Directions : View recipe directions on
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