Coconut Rice with Brussel Sprouts

This has been hands down one of my favorite (vegan) recipes. Cooking the rice in coconut milk is a GAME CHANGER.

This recipe comes from Jeanine Donofrio’s cookbook, “The Love and Lemons Cookbook,” which I highly recommend.

This dish is filling and offers up an incredible flavor profile, while also providing lots of great nutritional and and health benefits. Give it a shot and let me know how it goes!


Coconut rice with brussels sprouts



1 cup Jasmine rice

1 + 1/4 cups canned light coconut milk

2 teaspoons coconut oil

2 cups brussels sprouts (sliced in half)

Pinch of sea salt

1/4 cup chopped scallions

1/4 cup torn basil

1/4 cup torn mint

1 avocado (pitted and sliced)

1 tablespoon sesame seeds

*Optional : Sriracha and lime



1 tablespoon tamari

2 small garlic cloves (minced)

2 teaspoons lime juice

2 teaspoons rice vinegar

2 tablespoons water

2 Thai chilies (diced) or* 1/2 teaspoon red paper flakes


Cook rice by combining with rinsed rice with coconut milk and olive oil in a pot and bringing to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, let sit covered for an additional 10 minutes.

Make sauce: in a small bowl, whisk together the tamari, garlic, lime juice, rice vinegar, water and chilies. Set aside.

Heat coconut oil in large skillet over medium-high heat. Add brussels sprouts, cut side down, along with salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for additional 7 to 10 minutes, or until tender.

Add the scallions in during the last 2 minutes of cooking. Remove from heat.

Serce the rice in bowls with the brussels sprouts, sauce, mint, basil, avocado and optional lime on the side.