Tiki-Inspired Coconut Turmeric Rice Bowl with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant coconut turmeric rice bowl topped with roasted sweet potatoes, bell peppers, and a drizzle of lime for a tropical vegetarian meal. This polynesian fusion-inspired vegetarian (vegetarian) ready in about 55 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 320 calories and feeds 4, 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 tsp ground turmeric
• 1/2 tsp salt
• 1 medium, peeled and cubed sweet potato
• 1 large, sliced red bell pepper
• 1 large, sliced yellow bell pepper
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped green onions

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, 1 cup water, 1 tsp ground turmeric, and 1/2 tsp salt. Bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer rice for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
3. Step 3: Preheat oven to 425°F. In a large bowl, toss 1 medium peeled and cubed sweet potato, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper with 3 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp black pepper until evenly coated.
4. Step 4: Spread vegetables on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and caramelized at edges.
5. Step 5: Fluff the cooked turmeric coconut rice with a fork, then divide into bowls. Top each bowl with the roasted vegetables.
6. Step 6: Drizzle 2 tbsp fresh lime juice over the bowls, then garnish with 2 tbsp chopped fresh cilantro and 2 tbsp chopped green onions before serving.