Coconut Spinach And Pea Rice Bowl Recipe

Indian cuisine · 451 calories

Coconut Spinach and Pea Rice Bowl recipe

About this recipe

Coconut Spinach and Pea Rice Bowl is a delightful Indian-inspired lunch option that's both nourishing and flavorful. This dish features fluffy rice cooked with a fragrant mix of spices, tender green peas, and vibrant spinach, all brought together with creamy coconut milk. It's a protein-packed meal, delivering 53 grams of plant-based protein per serving, making it ideal for those looking to fuel their day with nutritious ingredients. The recipe is simple and quick, requiring just 35 minutes of total time, perfect for busy professionals seeking a wholesome yet effortless lunch. Serve it warm and enjoy the balance of aromatic spices, creamy textures, and the freshness of greens. Whether you're on a weight loss journey or just craving a comforting yet healthy meal, this rice bowl is sure to satisfy.

Ingredients

  • - Coconut Each
  • 1 Bunch Spinach Fresh 1 Bunch
  • 100 G Fresh Green Peas 100g
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Biona Capers In Olive Oil
  • 100G Fresh Green Chillies - 100G
  • - Curry Powder Madras Catering Size
  • 50G Rajah Whole Cinnamon Bark 50G
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 1 L Sproud Barista Pea Protein Milk Alternative
  • 400G Greenfield Himalayan Salt Fine 400G

Instructions

  1. 1. Wash the rice thoroughly under cold water and soak it for 15 minutes.
  2. 2. Heat olive oil in the air fryer’s sauté pan attachment at medium heat for 2 minutes.
  3. 3. Add finely chopped green chillies, curry blend, and cinnamon to the pan, stirring for 1 minute until aromatic.
  4. 4. Add the drained rice to the pan and stir to coat evenly with the spices.
  5. 5. Pour in 300ml of water, cover, and cook in the air fryer at 180°C for 15 minutes until the rice is fluffy.
  6. 6. While the rice cooks, blanch the spinach in boiling water for 1 minute, then drain and chop it finely.
  7. 7. Add chopped spinach and green peas to the air fryer pan with the rice, stirring to combine.
  8. 8. Pour in the coconut milk and pea protein milk alternative, mixing well to coat the rice evenly.
  9. 9. Adjust salt to taste and cook for another 5 minutes at 180°C to allow the flavors to meld.
  10. 10. Let the rice bowl rest for 2 minutes before serving warm.