This Cilantro Lime Vegetables with Coconut Rice is a healthy and easy vegetarian recipe. Fresh, flavourful, and the cilantro dressing is absolutely delicious.
I’m very excited to share my first guest post with you all. It’s a delicious vegetarian recipe made by my cousin-friend (read: cousin-in-law), Ursula and she’s amazing. She lives up north, has super cute dog named Atlas, and has an excellent blog called Northern Ambitions (now defunct). She covers healthy eating, crafts, book reviews, workouts, and shares fun photos of her life in Northern BC. Not to forget that she is a crazy good athlete. She runs triathlons, half Ironmans, and is an avid member of different running and bike clubs. She’s basically my fitness idol.
As I have one very sick baby at home, Ursula’s guest post will be my only post this week. Thanks to Ursula for sharing with us on my blog!!!
Over to Ursula and her tasty recipe …
Hi, I’m Ursula and I blog over at Northern Ambitions (now defunct) I love sharing quick and healthy recipes, my favourite DIY crafts and of course, pictures of my bulldog Atlas.
I’m a vegetarian and I’ve learned that the best way to stay healthy is to create simple meals that are fresh and flavourful. This recipe is no exception. It’s fast, it’s easy and the cilantro dressing is absolutely delicious.
I’m a big fan of garlic, but if you have a big work presentation or just want to avoid having smelly garlic breath, cut the garlic amount in half. Also, certain types of garlic are more potent than others and as a general rule the larger the garlic gloves, the less potent the flavour.
More easy vegetarian recipes and inspiration:
- Garlicky Peanut Soba Noodles with Roasted Broccoli
- Cauliflower Alfredo with Peas
- Enchilada Quinoa Casserole
- Bianca (White) Pizza
This Cilantro Lime Vegetables with Coconut Rice is a simple and healthy meal. Fresh, flavourful, and the cilantro dressing is absolutely delicious.
- 1.5 cups short brown rice
- 1 cup light coconut milk
- 1 large red bell pepper, sliced
- 3 large carrots, peeled and sliced
- 2 cups chopped snap peas
- 1/4 cup chopped red onion
- 3 tsp avocado oil
- 1 tbsp chopped garlic
- 4 tbsp freshly squeeze lime juice (approx. 2 limes)
- 4 tbsp olive oil
- 1.5 tsp coconut or granulated sugar
- 1 tsp kosher salt
- 2 tbsp fresh chopped cilantro
Start by boiling 2 cups of water with 1 cup of coconut milk in a pot. Once it’s boiled, stir in your rice and let simmer for 50-55 minutes.
In a sauce pan, heat your avocado oil and toss in your garlic and chopped onion. Let the onion sweat for 2-3 minutes. Place your chopped vegetables in the pan and fry for 8-10 minutes. Stir frequently.
In a small bowl, mix together your dressing ingredients and stir with a fork or shake in a sealed jar/container until ingredients are well blended.
Once the rice is cooked, it’s time to plate your dish. Start by scooping the rice into a bowl. Next add your cooked vegetables and dressing. Garnish with freshly squeezed lime and chopped green onion, if desired.