Escape to a warm, tropical destination with this Tropical Coconut Rice Bowl.  Sweet coconut Rice is topped with fresh tropical fruit, black beans, cilantro, avocado and a creamy pineapple dressing making this a nice vegetarian lunch or dinner option.

Tropical Coconut Rice Bowl

The weather is starting to warm up just a little in the Cleveland area. It has me itching for warm weather and everything that comes along with a tropical vacation.

We don’t have any tropical vacations planned for the year so I have to take myself there by creating delicious tropical treats like today’s Tropical Coconut Rice Bowl.

If this doesn’t leave you feeling like you just ate a bowl of paradise, I don’t know what will.

You might have noticed that “bowls” are all the rage right now.

I have to admit that I am not always the first one to jump on food trends unless it is something I will eat on a regular basis and that my family will love as well. This new trend of creating “bowls” is a food trend I can get on board with.

It reminds me of Chipotle’s burrito bowls that I have been eating for years and love.

You use rice as the base to creating a bowl packed with delicious ingredients.

Today’s bowl uses coconut rice which is sweet and makes the perfect base for a tropical bowl.

I then topped this bowl with tropical fruit like mango and pineapple, avocado, black beans, fresh cilantro and then drizzled a creamy pineapple dressing over the bowl.

The nice thing about today’s Tropical Coconut Rice Bowl  is how customizable it is to your tastes.

I did my version vegetarian using fruit, avocado and black beans for extra protein but you could add chicken, fish, steak or tofu.

For extra crunch I think toasted almonds, cashews or pepitas make a nice addition.

As far as the dressing, I chose the creamy pineapple dressing because it adds even more tropical flavor to the bowl but feel free to add whatever dressing you like or you can skip dressing just use a squeeze of lime juice.  

One other modification I like to make to these bowls is to create a quick guacamole from the avocados which functions like a dressing when you mix everything together.

The coconut rice in today’s Tropical Coconut Rice Bowl  uses Della Jasmine with Toasted Sesame and Ginger along with coconut milk creating a sweet rice that makes the perfect base for the tropical bowl.

If you haven’t heard of Della Rice , you should check them out. Della Rice is about stirring up culinary imaginations and wants to inspire people to get creative using their variety of rice.

They offer ten varieties including Jasmine White Rice, Jasmine with Toasted Sesame & Garlic, Basmati & Quinoa {my favorite!}, Basmati and Wild Rice and Basmati with Lemon Zest and Herbs.

The fun thing is that there are many ways you can use their varieties of rice in easy weeknight dinners because all of them cook in 20 minutes.

I have been using them in my meals and love them for things as basic as using the Della Lighter Brown Rice for this Lighter Sweet and Sour Chicken to using the Della Basmati and Quinoa blend for the binding for these Mediterranean Lamb Burgers.

Continue to Content

Tropical Coconut Rice Bowl

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Escape to a warm, tropical destination with this Tropical Coconut Rice Bowl. Sweet coconut Rice is topped with fresh tropical fruit, cashews, cilantro, avocado and a creamy pineapple dressing making this a nice vegetarian lunch or dinner option.

Print

Ingredients

For the rice bowl:

• 1 cup water
• 1 cup Della Rice Jasmine
• 1 -15 oz. can of coconut milk, lite {or look for low fat}
• 1/4 teaspoon salt
• 3/4 cup matchstick carrots
• 1 - 15 oz. can of black beans, drained and rinsed
• 1 mango, pit removed, chopped
• 1 cup fresh pineapple, chopped
• 1 avocado, pit removed, sliced
• 1/4 cup fresh cilantro, chopped

For the Pineapple Dressing:

• 1 cup fresh pineapple chunks
• 2 Tablespoons Greek Yogurt
• 1 teaspoon honey
• Dash of salt

Instructions

1. In a large pot bring the 1 cup water, Jasmine rice, coconut milk and salt to a boil. Once boiling cover and turn down to a simmer. Simmer for 20 minutes and then fluff with a fork. Set aside.
2. In a small blender blender together the 1 cup fresh pineapple, Greek Yogurt, honey and dash of salt to create the Pineapple Dressing. Set aside.
3. In four bowls divide the rice and spoon into the bowl. Divide and top with the matchstick carrots, black beans, mango, fresh pineapple, avocado and fresh cilantro.
4. Drizzle the Pineapple Dressing on top of each rice bowl. Enjoy!

Notes

Feel free to get creative with these. Try different fruit, adding nuts such as cashews or toasted almonds, grilled chicken, steak or tofu and you could mix up the dressing or just use lime juice.

If you don't like coconut rice you can easily use your favorite variety of rice for these bowls.

Nutritional information is for 1 Tropical Coconut Rice Bowl. 

Today’s post is sponsored by Della Rice. I am honored to be a Della Rice Stirmaker. As always opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.