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5 More Vegan Recipes for your Coconut Bowl

Eating a plant-based diet may be the single biggest and easiest way we as individuals can reduce our footprint on the planet. Research conducted by the University of Oxford found that by cutting meat and dairy consumption we can reduce our carbon footprint from food by over 70%.

By avoiding animal products in our diet, we also become more aware of our personal health by substituting meat and dairy with fresh produce such as fruits, grains and vegetables. Serving these meal ideas in your coconut bowl is a great way to take care of the planet, both by consuming food which is nutritious, and by reducing single-use plastic waste.

Rhubarb Berry Crumble Coconut Bowl

#1 Rhubarb Berry Crumble

What you will need:

  • 2 Cups of Raspberries
  • 2 Cups of Rhubarb
  • 2 Tablespoons of Coconut Sugar
  • 1 Cup of Rolled Oats
  • ½ Cup of Almond Meal
  • ½ Cup of Raw Almonds
  • ¼ Cup of Light Brown Sugar
  • 4 Tablespoons of Vegan Butter

To start, preheat the oven to 180 degrees and use the vegan butter to grease the baking dish. Add the fruit directly to the dish and mix with sugar around 1-3 tablespoons until evenly coated. Add the remaining ingredients to a mixing bowl and combine using your hands to soften the butter. Add this crumble mixture over the top of the fruit in an even layer. Bake for 45 minutes or until golden brown. Serve hot and place into your coconut bowl. Top with fresh berries or vegan cream.

Roasted Tomato Soup Coconut Bowl

#2 Roasted Tomato Soup

What you will need:

  • 10-12 Ripe Tomatoes
  • Olive Oil
  • 3 Cloves of Garlic
  • 1 Large Onion
  • 2 Teaspoons of Dried Oregano
  • 2 Cups of Vegetable Stock
  • 1 Cup of Coconut Milk

Cut the tomatoes in half, place on a baking tray with oil, salt and pepper and roast in the oven until soft. While the tomatoes are roasting, add the garlic, onion, salt, oil to a large pot and cook until fragrant. Once the tomatoes are ready, add them to the pot and break them down in the onion mixture. The next step is to simply pour the vegetable stock into the pot and wait for the soup to simmer for 15 minutes. Before serving the soup in your coconut bowl you can add the desired about of coconut milk to create a creamy texture. Serve with fresh basil.  

Pineapple Fried Rice Coconut Bowl

#3 Pineapple Fried Rice

What you will need:

  • Coconut Oil
  • 1 Finely Diced Onion
  • 3 Cloves of Minced Garlic
  • 1 Tablespoon of Grated Ginger
  • 2 Diced Carrots
  • 1 Cup of Diced Pineapple
  • 2 Cups of Brown Rice
  • 1 Cup of Green Peas

Precook the rice and allow it to cool in the fridge to make the texture of the fried rice easier to achieve. To make the dish start by frying off the onion and garlic in a pan with coconut oil, add the ginger and carrots and cook until soft. Add the pineapple to the pan and stir together. Finally add the green peas and the rice to the pan and season with chilli flakes and tamari sauce before serving. Spoon the fried rice into your coconut bowl and enjoy this quick and healthy meal!

Summer Poke Coconut Bowl

#4 Summer Poke Bowl

What you will need:

  • ½ Cup of Cooked Brown Rice
  • ½ Cup of Edamame
  • 1 Cup of Cubed Tofu
  • Fresh Mango
  • Radishes
  • Capsicum
  • Avocado

Dressing:

  • 3 Tablespoons of Soy Sauce
  • 1 ½ Tablespoon of Rice Vinegar
  • 1 Tablespoon of Maple Syrup
  • 1 Teaspoon of Grated Ginger
  • 1 ½ Teaspoon of Toasted Sesame Oil

Creating a summer poke bowl allows you to use whatever ingredients you have available to build a salad bowl which is served on rice. You can use tofu or tempeh along with roasted vegetables or fruit, nuts and seeds.

The focus of a poke bowl is that the ingredients are fresh and vibrant. When you are ready to make the dish, start by placing the precooked and cooled rice into the coconut bowl. Top the rice with the radishes, capsicum, avocado and mango or the vegetables of choice.

Add pan-fried tofu and edamame and pour over the salad dressing; your poke bowl is ready! Perfect for a picnic lunch at the beach, take your coconut bowls with you and serve a delicious summer salad.

Coconut Chia Seed Pineapple

#5 Coconut Chia Seed Pudding

What you will need:

  • 2 Cups of Chia Seeds
  • ½ Cup of Coconut Milk
  • 1 Tablespoon of Organic Maple Syrup
  • Toasted Coconut Flakes
  • Strawberries

To make the chia seed pudding you can place the chia seeds and the coconut milk into a mason jar, add the maple syrup, mix and place the jar in the fridge overnight.

The following day the coconut milk should have been absorbed by the seeds. Serve the chia seed pudding in your coconut bowl, topped with fresh fruit and toasted coconut. Chia seeds are a great source of omega-3’s and will provide you with a healthy breakfast option to start your day.

 

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1 comment

  • Summer Poke Bowl was on point.

    Kel

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