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Photo: Iain Bagwell
YieldsServes 2Total Time10 mins
AuthorCharity Ferreira

Use any Asian chili paste or sauce you have in your refrigerator to give this rice bowl a touch of salty heat, including sambal oelek, garlic chili sauce, or even Sriracha.

How to Make It

Step 1
1

Heat oil in a large frying pan over medium-high heat. Add shallots and fry until browned, then remove from heat and sprinkle with salt.

Step 2
2

Spoon rice into a large serving bowl. Top with squash, a drizzle of sweet-hot Asian chili sauce, fried shallots, and coconut flakes. Squeeze a couple of lime wedges over the bowl and serve.

Ingredients

 3 tablespoons unrefined virgin coconut oil or vegetable oil*
 6 ounces shallots, thinly sliced
  Fine sea salt to taste
 2 cups Spiced Brown Basmati Coconut Rice
 10 to 12 slices Roasted Winter Squash with Tahini and Lime (about 3 cups; use Red Kuri squash)
 2 tablespoons Asian chili sauce, such as Mae Ploy
 2 to 3 tbsp. toasted unsweetened coconut flakes
 2 to 4 lime wedges

Directions

Step 1
1

Heat oil in a large frying pan over medium-high heat. Add shallots and fry until browned, then remove from heat and sprinkle with salt.

Step 2
2

Spoon rice into a large serving bowl. Top with squash, a drizzle of sweet-hot Asian chili sauce, fried shallots, and coconut flakes. Squeeze a couple of lime wedges over the bowl and serve.

Sweet and Spicy Red Kuri Squash Bowl