Roasted Broccoli with Coconut Rice and Sweet Chili Peanut Sauce

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Roasted Broccoli with Coconut Rice and Sweet Chili Peanut Sauce


  • Total Time: 50 minutes
  • Yield: serves 2-4 1x

Description

We’re roasting broccoli, tossing it in a Thai-style peanut sauce and serving it over rice that’s cooked in creamy coconut milk. Using coconut milk is an easy way to elevate something as simple as rice. The combination almost makes too much sense and I urge you to try it! For the sauce, we’re using store-bought sweet chili sauce as a nice shortcut, and combining it with creamy peanut butter and soy. It’s the perfect sweet and salty complement to the roasted brocc. I hope you love it

Note: You can take this dish up another notch by toasting the shredded coconut. Simply place heat a non-stick skillet over medium heat, add the shredded coconut, and cook for about 2 minutes, tossing frequently to prevent burning. You will know when it is ready as the coconut shreds will turn a lovely golden color. 


Ingredients

Scale

Sauce ingredients:

  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1 tbsp tamari
  • 2 tbsp sweet chili sauce
  • 1 clove garlic, minced

Other ingredients:

  • 2 cups long-grain brown rice
  • 2 15.oz can coconut milk
  • 2 tbsp coconut oil or avocado oil
  • 7 cups broccoli florets (from about 2 heads broccoli)
  • 1 cup scallions, white and light green parts only, thinly sliced
  • 3/4 cups toasted peanuts, crushed or roughly chopped
  • 1 lime, quartered
  • 1/4 cup unsweetened and shredded coconut
  • 1/2 cup cilantro, roughly chopped
  • Sriracha for serving

Instructions

  1. Cook rice according to package instructions, replacing the water with coconut milk. (ie: if the package calls for 3 ½ cups water to cook 2 cups of rice, use 3 ½ cups coconut milk.) Once cooked according to package instructions, remove from the heat and let rice rest, covered, for another 10 minutes. Fluff the rice with a fork and set aside.
  2. Meanwhile, preheat the oven to 425F and line 2 baking sheets with parchment paper. 
  3. In a large bowl, toss the broccoli florets with 2 tbsp avocado oil or coconut oil, ½ tsp salt, and ½ tsp pepper until evenly coated. Spread the florets evenly between the two sheet pans and bake (on the Roast setting if you have the option) for 15 minutes until darkened around the edges and fork-tender. Remove from the oven and set aside. (Save the bowl for tossing the broccoli in the sauce!)
  4. Meanwhile, make the sauce: In a medium bowl or glass measuring cup, thoroughly combine the peanut butter, water, tamari, sweet chili sauce, and garlic. Set aside. 
  5. Once the broccoli is cooked, place it back in the large bowl and slowly drizzle in enough sauce to coat each floret.
  6. Assemble: Serve broccoli over the coconut rice and top each portion with a few tablespoons crushed peanuts, scallions, cilantro, and shredded coconut. Season with salt and pepper if needed, and squeeze a wedge of lime over top.

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