Spiced Polynesian-Style Coconut Rice Bowl with Roasted Vegetables
Fragrant coconut-infused rice paired with oven-roasted tropical-spiced vegetables, inspired by Oceanian flavors. This asian fusion-inspired rice & grains (vegetarian) ready in about 35 minutes pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 medium carrot, sliced into 1/2-inch rounds
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine the rinsed rice with 1 cup coconut milk and 1 cup water, adding 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
- Step 2: While rice cooks, preheat oven to 425°F. Toss 1 sliced carrot, 1 chopped red bell pepper, and 1 chopped zucchini with 2 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated.
- Step 3: Spread vegetables on a lined baking sheet and roast for 20 minutes, stirring halfway through, until tender and lightly caramelized.
- Step 4: Fluff the cooked coconut rice with a fork and stir in 2 tbsp chopped fresh cilantro. Serve rice topped with the roasted vegetables and lime wedges for squeezing over the bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Polynesian-Style Coconut Rice Bowl with Roasted Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Polynesian-Style Coconut Rice Bowl with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Spiced Polynesian-Style Coconut Rice Bowl with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Polynesian-Style Coconut Rice Bowl with Roasted Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Polynesian-Style Coconut Rice Bowl with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
