I can’t tell you how much I love this recipe! I mean the coconut rice alone is seriously delicious. It’s made even better with roast courgettes and caramelised fennel stirred in.
You can actually just serve like that for a faster option, but I decided to top with crispy tofu (happy days), a lovely soy miso sauce AND sesame gomashio for crunch and a savoury sprinkle.
The coconut rice is an adaptation from the coconut rice in my cookbook – just without the spring onion and ginger. I don’t think it needs it on this occasion as there’s lots of flavour additions.
As you know I always try to use seasonal veg so I used beautiful courgettes and fennel from my veg box and I think the flavours are perfect with the Asian vibe here.
The dish is brought together with the incredible miso, soy, toasted sesame sauce and toasted sesame gomoshio which adds so much flavour and crunch.
Swaps and tips
I think that courgette and fennel works really well in this recipe but they can be swapped but any of the following;
I used white basmati rice but you can use your favourite or what you have to hand. I think black rice would be delicious here.
You don’t need to include the gomashio- toasted sunflower seeds would work really well as would some toasted cashews.
Other recipes you might like;
I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share @rebelrecipes #rebelrecipes
Sending all the love, Niki xxx
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