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Thai Forbidden Rice Bowl

Recipe by Chef Beth Beard, Pixie Dust Gourmet

This whole-food plant-based and vegan recipe may have a long ingredient list but it is super easy to put together and the rice is the only ingredient that needs to be cooked. Bursting with authentic Thai flavors, this healthy gluten-free recipe is high in fiber, minerals, protein and vitamins - giving you all the fuel you need to power your day!

Prep- time: 25 minutes; Serves 4


  • 2 C uncooked forbidden black rice

  • 2 cans organic coconut milk (regular or reduced fat)

  • 1.5 C water or vegetable broth

  • 1/2 English cucumber, quartered and diced

  • 1 red pepper, chopped

  • 1 bunch cilantro, washed and chopped - stems and all - and divided in half

  • 1 bunch scallions, washed and chopped

  • 1 block of extra-firm organic tofu, drained and cut into cubes

  • 1 C carrots, shredded

  • 1 C shelled edamame - fresh or frozen and thawed works

  • 1/2 C diced mango - fresh or frozen works

  • 1 jalapeno, sliced

  • 1 1/2 C cashews or peanuts, divided

  • 1/4 C fresh lime juice

  • 1/4 C tamari or coconut aminos

  • 1 tbsp honey - optional


  1. Cook rice with 2 C coconut milk and 1.5 C water or broth until al dente (I use a rice cooker); add to a large bowl; reserve remaining coconut milk

  2. Add the diced tofu and all chopped veggies/fruit except the jalapeno to the rice

  3. Add half of the chopped cilantro and half of the peanuts or cashews to the rice and veggies

  4. In a food processor or blender, combine the remaining cilantro, peanuts or cashews and coconut milk; then add the lime juice, tamari or coconut aminos, honey and jalapeno and blend until smooth

  5. Add the sauce to the rice/veggies and mix thoroughly

  6. Serve cold or at room temp


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