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This coconut rice bowl with cumin broccoli slaw and quick pickles is the kind of lunch that makes you happy to have a bowl full of vegetables. #lunchideas #ricebowl #quickpickles #tofu #vegetables

Coconut Rice Bowl with Cumin Broccoli Slaw and Quick Pickles

This coconut rice bowl with cumin broccoli slaw and quick pickles is a hearty rice bowl with tons of mini salads, hearty enough even for dinner.
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Keyword broccoli, brown rice, cabbage, carrots, cilantro, coconut, coconut milk, cumin, dairy-free, dinner, egg-free, garlic, lemon, lunch, nut-free, pickles, quick pickles, rice bowl, salad, sesame oil, sesame seeds, slaw, tofu, vegetables
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 635 kcal

Ingredients

Coconut Rice

  • 2 cups brown rice
  • 1 cup coconut milk
  • 3 cups water
  • ½ ounces kosher salt

Cumin Broccoli Slaw

  • ¾ teaspoon red wine vinegar
  • ½ teaspoon kosher salt
  • 1 head broccoli cut into bite-size florets
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon sesame oil

Carrot Quick Pickles

  • 2 medium carrots peeled and julienned
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ cup white vinegar

Cilantro-Lime Cabbage Slaw

  • 10 oz cabbage shredded
  • 1 bell pepper thinly julienned
  • 1 teaspoon fish sauce
  • 2 tablespoons soy sauce
  • ¼ cup cilantro chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar

Pan-Fried Tofu

  • 28 ounces firm tofu drained as much as possible

Assembly

  • ¼ cup unsweetened coconut flakes toasted

Instructions

Coconut Rice

  1. Cook the brown rice with the coconut milk, salt and water using your preferred method (team rice cooker over here).

Cumin Broccoli Slaw

  1. In a large bowl, mix the vinegar and salt. Add the broccoli and toss.

  2. In a small bowl, combine the oil, garlic and cumin. Microwave for 1 minute; it should be fragrant. Stir in the sesame oil. Alternatively, you can do this on the stovetop.

  3. Pour the oil over the broccoli and toss well. Let marinate for at least 1 hour.

Carrot Quick Pickles

  1. Combine everything in a small bowl. Let marinate for 10-15 minutes.

Cilantro-Lime Cabbage Slaw

  1. Combine everything.

Pan-Fried Tofu

  1. Cut the tofu in half crosswise, then cut the tofu into ½" thick slices. Salt both sides of the tofu lightly.
  2. In a large skillet over medium-high heat, heat some oil. Add the tofu and cook in batches until golden-brown on both sides.

Assembly

  1. Divide the rice, cumin broccoli slaw, pan-fried tofu, quick pickles and cilantro-lime cabbage slaw between 4 bowls. Sprinkle with the coconut. Serve warm or at room temperature.

Recipe Notes

Broccoli slaw from Melissa Clark, bowl overall inspired by Laughing Planet Cafe.

This recipe is a bit of a beast in terms of how many components there are, but they're more time intensive than hard. You can make some things in advance, or scale back on how many vegetable sides you'd like.

You can omit the fish sauce in the cilantro-lime cabbage slaw if you want to keep this vegan. You may need to add more soy sauce or salt.