Ever wanted to experience a delightful fusion of flavors in a single bowl? This Coconut Rice and Roasted Pumpkin Bowl with Tamarind Dressing brings together creamy coconut rice, sweet roasted pumpkin, and a tangy dressing that’ll make your taste buds dance. It’s the perfect meal for a cozy night in or a wholesome lunch.
The combination of rich coconut and earthy pumpkin is nothing short of a culinary treat. Each bite offers a creamy texture from the rice, paired with the caramelized sweetness of the pumpkin and the zesty kick of tamarind dressing. Trust me, once you try this bowl, it’ll become a staple in your recipe repertoire.
A Wholesome Coconut Rice Bowl
This vibrant bowl is not only visually appealing but also bursting with flavor. The coconut rice is creamy and fragrant, while the roasted pumpkin adds a satisfying sweetness. The tamarind dressing ties everything together with its unique tartness, making it a balanced and delicious meal.
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 2 cups pumpkin, cubed
- 2 tablespoons olive oil
- Salt to taste
- 1 tablespoon tamarind paste
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.
- Roast the Pumpkin: Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil and a sprinkle of salt. Spread the pumpkin on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Make the Tamarind Dressing: In a small bowl, whisk together tamarind paste, honey (or maple syrup), soy sauce, and lime juice until smooth.
- Assemble the Bowl: Once the rice and pumpkin are ready, fluff the rice with a fork. Serve the coconut rice in bowls, topped with roasted pumpkin. Drizzle the tamarind dressing over the top and garnish with fresh cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g
