Sweet and Spicy Red Kuri Squash Bowl
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
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.
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.
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.