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Coconut Rice and Watermelon Salad Bowls

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


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


Units Scale
  • 1 cup jasmine rice
  • 1 cup chopped watermelon
  • Naturally refined avocado oil or coconut oil
  • Dash of sea salt
  • 1/2 cup canned coconut cream
  • 1/3 cup dried fruit or fresh berries
  • 1/2 cup chopped mint leaves
  • 1/4 cup honey or agave for vegan option.


  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 has cooled, stir in the coconut cream and honey.
  3. spoon rice into 2 -3 bowls and top with dried fruit or berries, 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