Golden Coconut Rice With Spiced Vegetable Medley Recipe

About this recipe

Start your morning off right with this Golden Coconut Rice and Spiced Vegetable Medley, a vibrant and satisfying breakfast that's both nourishing and flavorful. The dish combines fragrant coconut milk-infused rice with a colorful mix of carrots and chow chow squash, seasoned with Moroccan spices for a comforting yet energizing meal. Packed with 38g of protein from the addition of vanilla protein powder, this recipe supports your muscle recovery and keeps you satiated throughout the day. It's a medium-difficulty dish that comes together in just 40 minutes, making it ideal for a busy morning when you want something special yet practical. Serve it warm with a squeeze of fresh lemon and a sprinkle of cilantro for a bright and fresh finish. Perfect for gym days or family breakfasts, this dish is sure to become a new favorite in your meal rotation!

Ingredients

• - Coconut Each
• NaN Tilda Long Grain Rice
• 640G Birds Eye Country Mixed Vegetables
• 300G Pure Sweet Potato Starch, 300G
• - Fresh Asian Chayote / Chow Chow
• - Biona Capers In Olive Oil
• - Badshah Thandai Mix Masala
• 400G Greenfield Himalayan Salt Fine 400G
• 165 Ml Tropical Sun Coconut Milk Mini
• 365G Slimfast Vanilla Meal Shake Powder 10 Meals
• 250 Ml Trs Lemon Juice 250Ml
• - Coriander Seeds Catering Size

Instructions

1. 1. Rinse the sweet potato starch thoroughly under cold water to remove excess starch and set aside.
2. 2. Peel and dice the carrots and chow chow vegetable into bite-sized pieces for even cooking.
3. 3. Heat olive oil in a large pan over medium heat and sauté the diced vegetables until they start to soften, about 7 minutes.
4. 4. Add the Moroccan spice mix and salt to the pan, stirring well to evenly coat the vegetables with flavor.
5. 5. Pour in the coconut milk and bring the mixture to a simmer, allowing the flavors to meld for 5 minutes.
6. 6. Add the rinsed sweet potato starch to the pan, mixing gently to combine with the vegetables and coconut milk.
7. 7. Cover the pan and reduce the heat to low, letting the mixture cook for 12 minutes until the starch absorbs the liquid and becomes fluffy.
8. 8. Stir in the vanilla protein powder evenly, ensuring it incorporates into the rice and vegetable medley.
9. 9. Remove the pan from heat and squeeze fresh lemon juice over the dish for a burst of brightness.
10. 10. Garnish with freshly chopped cilantro and serve warm, dividing into two hearty portions.