Spiced Carrot and Coconut Rice Bowls with Lime Ginger Dressing

Ingredients

• •1 cup basmati rice
• •2 medium carrots, grated
• •1 cup coconut milk
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground turmeric
• •1 clove garlic, minced
• •1 teaspoon fresh ginger, grated
• •1 lime, juiced and zested
• •1 tablespoon soy sauce
• •1 tablespoon honey or maple syrup
• •1/4 cup fresh cilantro, chopped
• •1/4 cup roasted cashews, chopped (optional)
• •1/4 teaspoon chili flakes (optional)
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1 cup of coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

2. 2

   While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the grated carrots, ground cumin, ground coriander, ground cinnamon, turmeric, and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the carrots are tender and the spices are fragrant. Remove from heat and set aside.

3. 3

   Prepare the lime ginger dressing by whisking together the minced garlic, grated ginger, lime juice, lime zest, soy sauce, honey or maple syrup, and the remaining 1 tablespoon of olive oil in a small bowl. Taste and adjust seasoning with salt and pepper as needed.

4. 4

   Assemble the rice bowls by dividing the coconut rice between serving bowls. Top with the spiced carrots and drizzle generously with the lime ginger dressing.

5. 5

   Garnish with fresh cilantro, roasted cashews, and a pinch of chili flakes if desired. Serve warm and enjoy!

6. 6

   For added variation, consider adding roasted chickpeas, sweet potatoes, or a dollop of yogurt for extra creaminess.

7. 7

   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.