Avocado Rice Bowl Recipe

Rinse and cook rice

Rinse 1.5 cups long-grain white rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, 1 cup unsweetened coconut milk, 1.25 cups water, and 3/4 tsp kosher salt. Stir once to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes (or according to package directions for your rice) without lifting the lid.

After 15 minutes, remove the pan from heat and let sit, covered, for 10 minutes to steam. Fluff rice with a fork.

Fold in avocado and lime

While rice is still warm, mash 1/2 cup ripe avocado with 1 tablespoon lime juice and 1/2 teaspoon lime zest until mostly smooth. Fold the mashed avocado into the warm coconut rice until evenly combined. Taste and adjust salt if needed. Keep warm.

In a medium bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1 teaspoon honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.

Add 1.5 cups shredded carrots and 1 cup thinly sliced green cabbage to the bowl. Toss thoroughly so the vegetables are evenly coated with the dressing.

Let the slaw sit for 10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning (more salt, vinegar, or honey) if desired.

Toast pepitas: Heat a small dry skillet over medium heat. Add 3 tablespoons pepitas and toast, stirring frequently, for 2–4 minutes until fragrant and just beginning to brown. Remove from heat and set aside.

Prepare vegetables: Thinly slice 1 medium avocado and 1/2 cup cucumber (half-moons or rounds). Slice 2 green onions on the bias into thin pieces. Keep lime wedges on hand.

Assemble bowls (makes 2 bowls): Divide the warm avocado coconut rice between two bowls (about 1 to 1 1/4 cups rice per bowl). Place equal portions of carrot slaw (about 3/4 cup) alongside the rice in each bowl.

Arrange 1/2 of the sliced avocado and half of the cucumber on top of each bowl. Sprinkle each bowl with toasted pepitas (about 1.5 tablespoons), sliced green onion, and a pinch of salt and pepper to taste.

If using optional drizzle: mix 1/2 teaspoon sesame oil with 1 teaspoon soy sauce/tamari and a pinch of chili flakes or a little sriracha. Drizzle lightly over each bowl (about 1/2 teaspoon per bowl).

Serve immediately with lime wedges for squeezing over the bowl.