Tiki-Style Coconut Lime Rice Bowl with Grilled Vegetables
Fluffy jasmine rice cooked with creamy coconut milk and lime zest, served with charred tropical vegetables for a vibrant vegetarian bowl. This caribbean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs jasmine rice, full fat 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, full fat coconut milk
- 1 cup water
- 1 tsp lime zest
- 2 tbsp lime juice
- 1/2 tsp salt
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 large, cut into 1-inch strips red bell pepper
- 1 small, cut into wedges red onion
- 1/2 cup, cut into chunks fresh pineapple
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp, chopped, for garnish fresh cilantro
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup full fat coconut milk, 1 cup water, 1 tsp lime zest, 2 tbsp lime juice, and 1/2 tsp salt. Bring to a boil over medium-high heat.
- Step 2: Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes.
- Step 3: While rice cooks, preheat a grill pan over medium-high heat. Toss 1 sliced medium zucchini rounds, 1 large red bell pepper strips, 1 small red onion wedges, and 1/2 cup fresh pineapple chunks with 2 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp black pepper.
- Step 4: Grill the vegetables and pineapple for 3-4 minutes per side until lightly charred and tender.
- Step 5: Fluff the coconut lime rice with a fork and divide into 4 bowls. Top each bowl with the grilled vegetables and pineapple. Garnish with 2 tbsp chopped fresh cilantro and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Coconut Lime Rice Bowl with Grilled 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 Tiki-Style Coconut Lime Rice Bowl with Grilled 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 Tiki-Style Coconut Lime Rice Bowl with Grilled 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 Tiki-Style Coconut Lime Rice Bowl with Grilled Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tiki-Style Coconut Lime Rice Bowl with Grilled 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.
