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Coconut Rice and Watermelon Salad Bowls


  • Author: Lindsay Cotter
  • Total Time: 25 min
  • Yield: 2 1x

Description

Coconut Rice and Watermelon Salad Bowls. Healthy, vegan, gluten free side dish!


Ingredients

Scale
  • 1 cup jasmine rice
  • 1 cup chopped watermelon
  • 1/2 cup coconut cream (can also use condensed milk)
  • 1/3 cup raisins or dried blueberries
  • 1/2 cup chopped basil or mint
  • 1/4 cup honey or agave for vegan option.
  • *coconut oil
  • Dash of salt

Instructions

  1. First prepare your rice. Cook according to directions. Usually 1:2 ratio of rice to water. Drain, stir in 1 tbsp coconut oil and a dash of salt. Let it cool in fridge.
  2. While the rice is cooling, chopped your herbs and watermelon. Once rice is cooled, stir in the coconut cream and honey.
  3. spoon rice into 2 -3 bowls and top with raisins, watermelon, herbs, and more honey/coconut cream.
  4. Keeps well in fridge overnight too!
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: side dish
  • Method: stove
  • Cuisine: american

Keywords: rice, salad, watermelon, side dish, healthy, gluten free