Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice
Topped with Toasted Coconut Flakes and Roasted Cashews
I make this dish frequently for my clients who reach for nourishing, anti-inflammatory and health supportive meals.
The coconut kale is so savory and compliments the pop of color from the turmeric rice. The toasted coconut flakes add texture, and the roasted, salted cashews are savory and filling.
I’ll give you a tip…be sure to make a double batch of the coconut kale. It is that good and reheats well all week long.
WHY YOU SHOULD ADD TURMERIC TO YOUR SPICE CABINENT
If you seek out healthy recipes, then you know the importance of having turmeric in your pantry. It is as valuable as good sea salt, black pepper and extra virgin olive oil. It should be a staple.
Use turmeric whenever you’re are cooking with fat, such as coconut milk. The combination of the two supports your body in absorbing curcumin, the bioactive compound found in turmeric.
HOW MUCH TURMERIC TO USE FOR TURMERIC RICE
Turmeric has a strong taste, so start small when adding it to recipes. This recipe calls for one teaspoon, and the flavor is subtle. Want to taste more of it? Then double the turmeric.
TURMERIC PAIRS WELL IN DISHES WITH THESE FLAVOR PROFILES
- Coconut Milk
- Ginger
- Cumin & Coriander
- Yellow Curry
- Cilantro
- Lemon
CHEF TIPS
The turmeric flavor is very subtle. You may not taste it at all in this dish. Feel free to double the turmeric to 2 teaspoons if you want more of the anti-inflammatory health benefits.
TRY TURMERIC RICE WITH THESE OTHER DISHES
- Quick Lemon Brussels Sprouts
- Roasted Curry Cauliflower Salad
- Bison Sausage & Sweet Potato Hash
- Slow Cooked Lamb Shanks with Bone Broth
- Green Curry Lentils with Kale & Coconut Milk
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
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Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Healthy
Description
The coconut kale is so savory and compliments the pop of color from the turmeric rice. The toasted coconut flakes add texture, and the roasted, salted cashews are savory and filling.
Ingredients
FOR THE TURMERIC RICE
- 1 Tbsp Coconut Oil
- 1/2 yellow onion, small diced
- 2 teaspoons fresh minced ginger
- 1 cup Jasmine or brown rice
- 1 teaspoon ground turmeric powder
- 1 ¾ cups vegetable broth or bone broth
- Pinch of sea salt, to taste
- ½ cup wide coconut flakes (no sugar added)
- ½ cup roasted and salted cashews
FOR THE COCONUT KALE
- See Keto Coconut Kale Recipe
Instructions
- Wash rice in a sieve or fine mesh strainer, set aside to drain. Add coconut oil and onion to a small pot, stirring on low heat till onion is becoming translucent, about 5 minutes.
- Add rice, ginger and turmeric to pot and toast till almost all the water has evaporated off the rice.
- Add broth, pinch of sea salt, and bring to a boil. Place lid on pot, then turn down to a simmer for 20 minutes. Let rice sit for 5 minutes, then fluff with a fork.
- While rice is cooking, prepare Coconut Kale.
- Toast coconut flakes in a saucepan on high heat, stirring constantly for 2 minutes till lightly browned.
- Build your bowl. Adding rice, kale, and topping with toasted coconut and cashews.
Notes
The turmeric flavor is very subtle. You may not taste it at all in this dish. Feel free to double the turmeric to 2 teaspoons if you want more of the anti-inflammatory health benefits.
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