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Vegetarian Coconut Rice Bowls
This recipe contains can coconut milk, jasmine rice, extra-virgin olive oil, zucchini, frozen edamame and more.
bevcooks.com
Servings:
??
| Calories:
1897
| Total Fat:
106g
| Chol:
0mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
106g
164 %
Sat Fat
83g
413 %
Total Carb
219g
73 %
Fiber
15g
61 %
Sugars
21g
---
Cholesterol
0mg
0 %
Sodium
2433mg
101 %
Protein
42g
83 %
Calories:
44% Can coconut milk
36% Jasmine rice
14% Others combined
4% Extra-virgin olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
1 cup uncooked jasmine rice, rinsed
1 (15 oz) can coconut milk
1 cup chopped cilantro, divided
2 limes
2 tsp extra-virgin olive oil
1 (8 oz) package baby bella mushrooms, sliced
2 small zucchini, thinly sliced
1 red bell pepper, diced
2 garlic cloves, minced
1 Tbs. freshly minced ginger
1/2 cup frozen edamame
2 scallions, finely sliced
1 tsp fish sauce (leave out for 100% vegetarian)
coarse salt and freshly ground pepper, to taste
Directions :
View recipe
directions
on bevcooks.com
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Vegetarian Coconut Rice Bowls
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