Sweet and Spicy Red Kuri Squash Bowl
Photo: Iain Bagwell
Use any Asian chili paste or sauce you have in your refrigerator to give this rice bowl a touch of salty heat, including sambal oelek, garlic chili sauce, or even Sriracha. Find the Spiced Brown Basmati Coconut Rice recipe here and the Roasted Winter Squash with Tahini and Lime recipe here.
This recipe, and others like it, can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”
How to Make It
Step 1
1
Heat oil in a large frying pan over medium-high heat. Add shallots and fry until browned, then remove from heat and sprinkle with salt.
Step 2
2
Spoon rice into a large serving bowl. Top with squash, a drizzle of sweet-hot Asian chili sauce, fried shallots, and coconut flakes. Squeeze a couple of lime wedges over the bowl and serve.
Ingredients
3 tablespoons unrefined virgin coconut oil or vegetable oil*
6 ounces shallots, thinly sliced
Fine sea salt to taste
2 cups Spiced Brown Basmati Coconut Rice
10 to 12 slices Roasted Winter Squash with Tahini and Lime (about 3 cups; use Red Kuri squash)
2 tablespoons Asian chili sauce, such as Mae Ploy
2 to 3 tbsp. toasted unsweetened coconut flakes
2 to 4 lime wedges
Directions
Step 1
1
Heat oil in a large frying pan over medium-high heat. Add shallots and fry until browned, then remove from heat and sprinkle with salt.
Step 2
2
Spoon rice into a large serving bowl. Top with squash, a drizzle of sweet-hot Asian chili sauce, fried shallots, and coconut flakes. Squeeze a couple of lime wedges over the bowl and serve.
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