Rickshaw Brown Rice Nourish Bowl with Coconut Peanut Sauce

Cold weather and I don't jive.

I read somewhere (and I totally believe this) that there are not four seasons in a year, but actually two: hard coconut oil and liquid coconut oil.

I need to be living somewhere where only liquid coconut oil exists. The Netherlands, as much as I love this place, is not one of such countries.

So now that it's winter I'm finding myself reminiscing of my time in South East Asia earlier this year. The tropical fruit, the relaxed lifestyle, the warm sun, the blue waters (pictured below, in order: Koh Ring, Cambodia; Bali, Indonesia; Railay Beach, Thailand)...

... and of course I reminisce about the food!

If the local restaurant offered anything peanut or coconut, that was guaranteed to be what I was going to order. Combine the two and I was in heaven. Coconut and peanut soup, coconut and peanut noodles, coconut and peanut rice, coconut and peanut snacks... SOLD! And in my belly. Happily.

Because I can't be in Asia right now, I'll bring the cuisine to me:

A warm bed of brown rice topped with gently sautéed vegetables, protein-rich tofu and soybeans, and tossed in a velvety coconut peanut sauce.

South East Asia: I'll visit you again someday soon. For now this nourish bowl will suffice in your absence.


Rickshaw Brown Rice Nourish Bowl with Coconut Peanut Sauce

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free

Yield: 4 servings Prep Time: 10 min Cooking time: 30 min Total Time: 30 min


2 cups (370 g) dry brown rice, rinsed

1 reduced-sodium vegetable bouillon cube

1 tsp (5 mL) vegetable oil

1 tsp (5 mL) sesame oil

1 medium red onion, thinly sliced

2 cloves garlic, chopped

1/2 small red cabbage, thinly sliced

2 tsp (10mL) soy sauce

3 medium carrots, julienned

2 medium red bell peppers, julienned

1 cup (200 g) frozen shelled soybeans

1 cup (180 g) pre-seasoned tofu strips


1/3 cup (85 mL) peanut butter

1/3 cup (80 mL) light canned coconut milk

1 lime, juiced (~2 Tbsp or 30 mL)

1 Tbsp (15 mL) soy sauce

1/2 tsp hot sambal, or other chili hot sauce

INGREDIENTS: Optional Garnish

raw or roasted, unsweetened coconut flakes

roasted peanuts

bean sprouts (not pictured)


  1. In an uncovered medium pot bing the rice, 4 cups of water and the bouillon cube to a boil, then reduce to a simmer until al dente, about 30 minutes. Tip: crush the bouillon cube before adding it to the water to ensure it dissolves equally throughout.

  2. While the rice is cooking, prepare the sauce by adding all the ingredients plus 1 Tbsp hot water to small bowl, and whisk until well combined. Add more hot water if desired to achieve a thinner sauce. Set aside.

  3. In a separate large pot on high heat add the oils, onion and garlic, stirring until the onions soften, about 2 minutes. Reduce the head to medium-high and add the cabbage and soy sauce, stirring again until the cabbage softens, about 2 minutes. Finally add the carrots, bell peppers, soy beans and tofu for another two minutes. Set aside.

  4. When the rice is done add the vegetables on top and drizzle on the sauce.


  1. Speed-it-up: soak the rice in advance to quicken the cooking time. Also, purchasing pre-seasoned tofu strips as opposed to seasoning your own as I did in this recipe significantly cuts down on preparation time.

  2. Leftovers: this recipe is delicious enjoyed the next day as well. Store in an airtight container in the fridge for up to 4 days, although I recommend adding the sauce at the time serving after the rice and vegetables have been re-heated. Enjoy!


Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia