{"id":17867,"date":"2021-08-20T09:00:23","date_gmt":"2021-08-20T13:00:23","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17867"},"modified":"2021-07-28T10:29:32","modified_gmt":"2021-07-28T14:29:32","slug":"coconut-lime-grain-bowl","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/08\/20\/coconut-lime-grain-bowl\/","title":{"rendered":"Coconut-Lime Grain Bowl"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"296\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Photo-by-Callie-Showalter-296x300.jpg\" alt=\"\" class=\"wp-image-17868\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Photo-by-Callie-Showalter-296x300.jpg 296w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Photo-by-Callie-Showalter-768x779.jpg 768w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Photo-by-Callie-Showalter-1009x1024.jpg 1009w\" sizes=\"auto, (max-width: 296px) 100vw, 296px\" \/><figcaption>Photo by Callie Showalter<\/figcaption><\/figure>\n\n\n\n<p>By\nCallie\nShowalter, VRG Intern <\/p>\n\n\n\n<p>(Serves\n4)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup vegetable\nbroth or water <\/li><li>1 cup full-fat\ncanned coconut milk, well shaken<\/li><li>1 cup dry\nquinoa (may be red, white, or black quinoa)<\/li><li>1 medium sweet\npotato, peeled and cut into cubes&nbsp;<\/li><li>\u00bd large white\nonion, thinly sliced<\/li><li>3-4 Tablespoons\nneutral oil such as olive oil (amount will vary slightly) <\/li><li>Salt and\npepper&nbsp;<\/li><li>2 cups broccoli\nflorets<\/li><li>One 14-ounce\nblock of firm tofu, pressed and cut into cubes<\/li><li>1\u00bd Tablespoons\ncornstarch<\/li><\/ul>\n\n\n\n<p><strong>Dressing<\/strong>:&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd-inch\npiece of ginger, peeled and grated<\/li><li>2\ncloves garlic, finely diced<\/li><li>\u00bc\ncup full-fat canned coconut milk, well shaken&nbsp;<\/li><li>\u00bc\ncup tahini<\/li><li>\u00bd\na lime, juiced&nbsp;<\/li><li>1 Tablespoon\nmaple syrup (optional)<\/li><li>2 Tablespoons\ncoconut aminos (or soy sauce) <\/li><\/ul>\n\n\n\n<p><strong>Additional\nbowl ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2\ncups baby spinach&nbsp;<\/li><li>1\/3\ncup roughly chopped cashews, to garnish<\/li><li>Squeeze\nof lime<\/li><\/ul>\n\n\n\n<p>Start\nby stirring together the vegetable broth and coconut milk in a medium sauce pan\nover the stove. Bring it to a boil and then add the quinoa. Cover, reduce heat\nto low, and cook for 15 minutes. When done, remove from heat and set\naside.&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp; Preheat the oven to 400 degrees Fahrenheit\n(204 degrees Celsius).&nbsp;Add the sweet potatoes and onions to a sheet pan\nlined with silicone or parchment. Coat in olive oil and add a dash of salt and\npepper. Bake for 10 minutes.&nbsp;Remove from the oven and add broccoli florets\nto the sheet pan, along with a little more oil, salt, and pepper. Bake for 15\nminutes.&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp; While the veggies are baking, heat approximately\n1 Tablespoon of olive oil in a large frying pan over medium heat. Pat the cubes\nof tofu dry and then toss the cubes in the cornstarch to coat them\nevenly.&nbsp;Add the cubes to the pan and fry over medium heat for 7-8 minutes,\nturning the cubes often. Once the tofu is golden brown and crisp, remove from\npan.&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp; Make the dressing by whisking together the\ngrated ginger, diced garlic, coconut milk, tahini, lime, optional maple syrup,\nand the coconut aminos. Whisk until combined. Add a little warm water, if\nneeded, in order to thin the dressing.&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp; To assemble the dishes, evenly divide the\nroasted vegetables, quinoa, spinach, and tofu into 4 bowls. Finish each bowl\nwith the dressing, chopped cashews, and a squeeze of lime.&nbsp;<\/p>\n\n\n\n<p><em>Callie Showalter created\nthis recipe while doing an internship with The Vegetarian Resource Group.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Callie Showalter, VRG Intern (Serves 4) 1 cup vegetable broth or water 1 cup full-fat canned coconut milk, well shaken 1 cup dry quinoa (may be red, white, or black quinoa) 1 medium sweet potato, peeled and cut into cubes&nbsp; \u00bd large white onion, thinly sliced 3-4 Tablespoons neutral oil such as olive oil [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17867","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17867"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17867\/revisions"}],"predecessor-version":[{"id":17869,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17867\/revisions\/17869"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}