Coconut Curry Rice Bowl


I know I’ve told you beautiful people that I eat rice and beans a lottt, but that doesn’t mean that it has to be boring – quite the contrary! It’s one of the most versatile dishes depending on what ingredients you’re in the mood for that day. Creamy, crunchy, salty, spicy – up to you. Justin puts hot sauce on everything, so he’s easy. I can make a bowl of plain rice, and all he needs is some hot sauce. Me? I like a variety of textures. There’s never an overabundance of creamy avocado, crunchy vegetables, or exotic herbs and spices in my opinion.

Bok choy is a wonderful addition to any stir fry. If you’re not familiar with using it in a recipe, it’s similar in appearance to celery, so it just needs a quick rinse and chop and it’s ready to go.


The rice bowls I enjoy making are super nutritious, simple and filling, and heavenly tasting; there’s just no downside!

Ingredients for rice:

  • 2-3 Tbs extra virgin olive oil
  • 1 1/2 yellow onions, chopped
  • 3 cups brown rice
  • 1 can coconut milk, unsweetened (13.5 oz)
  • 2 cans of water
  • 2 Tbs curry
  • salt & pepper to taste

Ingredients for top portion:

  • 2–3 Tbs extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 bunch bok choy
  • 10 oz (1 package) mushrooms, sliced
  • 1 can (15.5 oz) kidney beans
  • 3 cups spinach
  • avocado
  • tomato
  • sprinkle of chia seeds
  • pinch of toasted fennel seeds



  1. Chop the yellow onion.
  2. Heat the oil in a large pot for 1 minute on medium/high heat, add onions.
  3. After 2-3 minutes, add in the rice and stir for 1 minute.
  4. Next, add in the canned coconut milk, and twice that amount in water.
  5. Add in the salt, pepper, and curry and stir everything together.
  6. Once everything comes to a boil, cover and simmer for 30-45 minutes, depending on the kind of brown rice you’re using. (Read the back of the package to find out how much time is needed.) Makes about 10 cups cooked.


Meanwhile, while your rice is cooking…

  1. Rinse and slice the bok choy.
  2. Add oil to a large pan on medium/high heat for about 1 minute.
  3. Add the bok choy to the pan and allow to cook for about 5 minutes, stirring occasionally. (Note, the bok choy should still have a nice crunch to it. Cooking it too long will make it wilt.)
  4. Next, add the garlic, mushrooms, spinach, and beans, stirring gently for about 3 minutes.  Turn off heat, scoop a cup of rice into a bowl and top with vegetables, avocado, seeds, and tomato. Enjoy!


Author: Balanced Bella

Hi, I'm Jaime and I am the recipe tester, photographer, and writer at balanced bella! All my recipes are vegan, gluten free, and 100% delicious!

3 thoughts on “Coconut Curry Rice Bowl”

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