Sweet and Spicy Red Kuri Squash Bowl

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. Find the Spiced Brown Basmati Coconut Rice recipe here and the Roasted Winter Squash with Tahini and Lime recipe here.

This recipe, and others like it, can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”

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

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