Are you also a fan of bowls? I love Asian bowls for the fresh and crisp veggies. You could also prepare this low-carb.

Coconut rice bowl with papaya

Coconut Rice Bowl with Papaya

Anne / Mondomio
Good to prepare in advance and take to work or for a picknick. Keep the dressing in a separate container and add shortly before serving.
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Prep Time 45 mins
Course Dinner, Hauptgericht, Lunch, main course
Cuisine asian
Servings 4


Coconut Rice

  • 1 cup whole grain basmati rice
  • 1 cup coconut water
  • 3 kaffir lime leaves
  • salt


  • 1 chili
  • 6 Tbsp lime juice
  • salt and pepper
  • 1/2 tsp raw cane sugar or agave syrup
  • 2 Tbsp vegetable oil
  • 1 Tbsp linseed oil


  • 1 big salad cucumber
  • 1 radish
  • 1 papaya ripe
  • 2 cups cherry tomatoes
  • 1 pack tofu
  • 1 Tbsp vegetable oil
  • 2 Tbsp pine seeds
  • 1-2 cups sprouts
  • fresh cilantro
  • salt


Coconut Rice

  • Rinse the rice thoroughly
  • Put it with the coconut water, 1 cup of water, kaffir lime leaves and salt in a pot on the stove
  • Cook for about 35 minutes on medium heat. Stir occasionally.


  • Wash chili, slice open and remove the seeds, chop.
  • Combine lime juice, salt, pepper and sugar.
  • Whisk in both oils and add the chopped chili.


  • Wash cucumber, cut it lengthwise in half and then in small slices.
  • Peel the radish and shave it into thin slices. If you want to make them milder, salt them and let them sit for a while, then drain.
  • Cut the papaya lengthwise and remove the seeds.
  • Peel both halves and cut cubes.
  • Wash and half the tomatoes.
  • Pat dry the tofu and cut 1/2 inch cubes. Fry it with 1 Tbsp. of oil for about 5 minutes or until golden brown. Season with salt.
  • Wash the sprouts and the cilantro. Chop the cilantro leaves.
  • Divide the rice among four bowls. Top with cucumbers, radish papaya and tomatoes and drizzle with the vinaigrette.
  • Top with tofu, sprouts, pine seeds and cilantro.


Low carb version:
Instead of rice: clean 1 big cauliflower, chop into pieces the size of a grain of rice. Sauté them in ½ tbsp. coconut oil for 2-3 min. and cover with 1 cup coconut water, salt, lime leaves and cook for 5-7 min.
Keyword bowl, gluten free, Vegan
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