Sweet and Spicy Red Kuri Squash Bowl

Yields
Serves 2

Total Time
10 mins

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.

Photo: Iain Bagwell

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

Step 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

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.

Nutrition Facts

Servings Serves 2

Amount Per Serving
Calories 820Calories from Fat 53

% Daily Value *
Total Fat 50g77%

Saturated Fat 28g140%
Cholesterol 0.0mg0%
Sodium 748mg32%
Total Carbohydrate 94g32%

Dietary Fiber 6.4g26%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sweet and Spicy Red Kuri Squash Bowl