butternut squash & black bean coconut rice

Hey guys! I have a new favorite recipe for you to try out. I realize I say this about once every 2 weeks…

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but this {Shrimp} Butternut Squash & Black Bean Coconut Rice is healthy comfort food at its finest. There are just a handful of wholesome ingredients and, to be truthful, a rice cooker does most of the work.

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While the brown rice bubbles away in a light coconut milk, water and salt, the veggies saute in a little bit of peanut oil.

Mini nutrition lesson: Brown rice is a wonderful source of whole grain. It goes through minimal processing, and as a result, retains a lot of the natural vitamins and minerals (primarily B vitamins, selenium and magnesium) that are lost in milling, the process of making white rice.

The butternut squash goes in first since it takes the longest to cook.

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The other ingredients are tossed in over a matter of minutes with the shrimp going in last as they take the least amount of time to cook. When the coconut rice is finished, everything gets combined.

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Add a little brown sugar, the rest of the light coconut milk and some Sriracha to kick it up a notch, and you’re done.

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I’m kind of impressed with myself. This dish is quick, full of wholesome nutrients, so delicious and makes a lot so there’s plenty for leftovers to take for lunch or have save for tomorrow’s dinner, even after you go back for seconds.

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I think I have a mild obsession with coconut milk and shrimp lately – my last recipe, Rockin’ Red Curry {Shrimp} Soup, also featured these two ingredients!

Have a healthful day, friends!

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