Coconut Rice Fall Veggie Bowl

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour



  • 1 small acorn squash
  • 1 tablespoon olive oil
  • 1 tablespoon herb blend (basil, oregano, sage, thyme)
  • Salt and pepper

Stir Fry:

  • 1 zucchini
  • 1 yellow zucchini
  • 1 red pepper
  • 1 orange pepper
  • 1 green onion chopped
  • 1 Tbsp Lemongrass
  • 1 tsp Ginger
  • 1 clove garlic minced
  • 1 Tbsp canola oil
  • 1 Tbsp sesame oil
  • Pinch of Chinese all spice
  • 2 tablespoons vegetable stock
  • Salt and pepper to taste


  • 1/4 cup Coconut milk
  • 1 cup Jasmine rice
  • 1 and 3/4 cups water (for the rice)
  • Salt and pepper
  • 1/2 cup shredded lettuce

Sesame Wasabi Mayo dressing:

  • 1/4 cup mayo
  • 1 tsp wasabi
  • 1 tsp sesame oil
  • 1/4 tsp rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon hoisin sauce
  • salt and pepper to taste



  1. Slice squash in half, and scoop out seeds and pulp.
  2. Cut squash into half round slices approx 1 cm thick.
  3. Dress with olive oil, a mix of dried herbs (we used our homemade oregano, sage, thyme, basil mix), salt and pepper.
  4. Place on baking sheet and into a pre heated 375° F oven for about 20 minutes.


  1. In a medium sauce pan add rice, coconut milk, water, a dash of salt, cover and bring to a boil then turn down to a simmer for about 15 minutes.
  2. Turn off heat and keep covered.


  1. In a wok heat up 1 tablespoon of canola oil and 1 teaspoon of sesame oil.
  2. Toss in red pepper, orange pepper, zucchini, yellow zucchini. Stir fry for about 10 minutes.
  3. Add in garlic, ginger, and lemon grass, five spice, and stir fry for another minute.
  4. Add in a couple of tablespoons of vegetable broth. Reduce and take off heat.

Sesame Wasabi Dressing:

  1. In a bowl whisk mayo, wasabi, sesame oil, rice wine vinegar, sugar, hoisin sauce, salt and pepper to taste.
  2. Place in squeezable bottle.


  1. Fork rice to fluff it up a bit and place a nice amount in a bowl.
  2. Arrange veggies and squash, and add a small handful of shredded lettuce to the bowl.
  3. Drizzle the dressing over the top.
  4. Ready to serve.
  5. Enjoy!


For the dressing, substitute with vegan mayo for a vegan option.


  • Serving Size: 4 servings
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