Coconut Root Vegetable Brown Rice Dish
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 188.6
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 27.1 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.1 g
- Protein: 3.0 g
IntroductionA modified version of Isa Chandra Moskowitz's Appetite for Reduction recipe, this version used up roasted root veggies from our fridge! We also omitted oil without sacrificing flavor. A modified version of Isa Chandra Moskowitz's Appetite for Reduction recipe, this version used up roasted root veggies from our fridge! We also omitted oil without sacrificing flavor.
Carrots, cooked, mashed, 0.75 cup
Sweet potato, cooked, mashed 0.75 cup
Butternut Squash, cooked, mashed, 0.75 cup
Ginger Root, 1 slices (1" dia)
Garlic, 3 cloves
*Native Forest Organic Light Coconut Milk, 1.75 cup
Lime Juice, 1 fl oz
brown rice, short grain 2 cup cooked
Pre-cooked root vegetables are available in the freezer section of most grocery stores and health-food stores. This option will yield a quicker prep time and cooking time!
When using fresh produce to roast use:
2 large carrots
3/4 cup peeled, cubed butternut squash
3/4 cup peeled, cubed sweet potato
Mash veggies with a strong fork or potato masher, if available.
Mix veggies, light coconut milk, lime juice, and brown rice.
Enjoy your delicious, hearty, and nutrient dense side dish, snack, or post-workout meal!
Serving Size: Makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GMARGARITA.
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- by: GMARGARITA A vegan athlete seeks indulgent sustenance. BEHOLD this cookbook!