Coconut nourishing bowl

It’s all about the base when it comes to creating a colourful and flavourful dish that bursts with nutritional goodness.

By Christina Leon
  • 20 mins preparation
  • 40 mins cooking
  • 30 mins marinating
  • Serves 2
  • Print
One of my absolute favourite dishes to serve up for lunch or dinner to the family are my nourishing bowls (you might also know these as Buddha bowls, rainbow bowls or hippie bowls). My coconut nourishing bowl is packed full of nutrient-dense vegetarian ingredients (it's vegan as well) and tastes as good as it looks.
  • Christina Leon runs the health and lifestyle online community Reveal Yourself.


  • 1 1/2 cups coconut lime rice (see right)
  • 1 avocado, cut in half
  • 1/2 cup cooked edamame
  • 1/4 cucumber, sliced
  • 3 radishes, sliced
  • 1 carrot, grated
  • 1/4 red cabbage, coarsely sliced
  • 1 cup broccoli florets (raw or steamed), chopped
  • 1 red, orange or yellow capsicum, chopped
  • 4 tbsp sauerkraut
  • 2 cups spinach and kale leaves
  • 4 tbsp alfalfa sprouts
  • Handful of microgreens
  • 6 slices coconut-crusted tofu (see right)
  • 1 lime
  • 4 tbsp sesame seeds
  • 1/3 cup miso dipping sauce (see right)
Coconut lime rice
  • 1 1/2 cups brown rice
  • 1 can organic coconut milk
  • 1 cup filtered water
  • Juice of 2 limes
  • Pinch of salt
  • 1/4 cup coconut flakes
Coconut-crusted tofu
  • 150 g organic firm tofu
  • 1 tbsp tamari sauce
  • Juice of 1 lime
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1/3 cup coconut flour
  • 1 tsp sea salt
  • 1/4 tsp baking powder
  • 2 tbsp cornflour
  • 3 tbsp shredded coconut
  • 1/2 cup organic coconut milk
  • Organic extra virgin coconut oil or olive oil, for frying
Miso dipping sauce
  • 1 tbsp organic miso paste
  • Juice of 1 1/2 limes
  • 1 tbsp tamari sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1-2 tsp fresh ginger, grated
  • 1/2 tsp organic coconut nectar syrup


Coconut lime rice
  • 1
    Put all the ingredients, except the coconut flakes, in a medium size pot.
  • 2
    Bring to the boil over a medium heat.
  • 3
    Reduce the heat to low, cover and simmer until all the liquid evaporates (about 35-40 minutes).
  • 4
    Remove from the heat and keep covered for further 10 minutes.
  • 5
    To toast the coconut, place the flakes in a pan on a low heat and cook until lightly toasted. Set aside to cool.
Coconut-crusted tofu
  • 6
    Place the tofu between two paper towels and press firmly to remove moisture. Cut into 1cm-thick slices.
  • 7
    In a bowl, add the tamari sauce, lime juice, sesame oil and ginger. Coat the tofu with the marinade and place in the fridge for up to 30 minutes.
  • 8
    Place a pan on medium heat with 1 tbsp of coconut oil or olive oil and fry the tofu slices until golden on each side. Allow to cool slightly.
  • 9
    In a dish, mix together the dry ingredients with the coconut.
  • 10
    Pour the coconut milk into another dish. Coat the tofu in the coconut milk, then the dry mixture.
  • 11
    Heat a pan on a medium heat and add 3 tbsp coconut oil or olive oil. Fry the tofu on each side until golden.
Miso dipping sauce
  • 12
    Put all the ingredients in a small dish and mix until fully combined.
How to assemble
  • 13
    Take two medium-sized bowls. Add the coconut lime rice and sprinkle with the reserved toasted coconut flakes.
  • 14
    Dip the avocado halves in the sesame seeds and place in the bowl.
  • 15
    Add the coconut-crusted tofu, then the remaining ingredients.
  • 16
    Squeeze over some lime juice, then the miso dipping sauce over the tofu (add more, if desired).


I made mine with a coconut lime rice, but you could add any organic grain of your choice such as quinoa, amaranth or even noodles or lentils. I love serving mine with coconut-crusted tofu and miso dipping sauce, but you could add any organic protein or sauce you desire. There really are no rules, just be sure to add a rainbow of ingredients and get creative.