A healthy, delicious dish that has a taste of coconut in each bite. Each bite having so much flavor, you might have a hard time remembering how good it is for you. Enjoy!
1 C. jasmine rice, uncooked
1 C. coconut milk
1 C. water
1/2 tsp. sea salt
1/3 C. coconut oil, melted
1 tsp. toasted sesame oil
2 tbsp. tamari (or coconut aminos)
1 tbsp. sriracha
1 bunch kale, ribs removed and sliced into strips
1 C. unsweetened coconut flakes
1-1 1/2 lb salmon, sliced into 4 fillets
For sweet potatoes:
3 sweet potatoes, cubed
1 tsp. paprika
1 tbsp. coconut oil, melted
Rinse and drain rice if needed. Place in a saucepan with coconut milk, water and salt. Bring to a boil and stir. Reduce to the lowest heat possible, cover, and cook 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve.
While the rice is cooking, heat oven to 400 degrees. In a lidded jar, add melted coconut oil, sesame oil, tamari, and sriracha. Place lid on the jar and shake vigorously until combined.
If you are making the sweet potatoes: Place sweet potatoes on a baking sheet. Drizzle with melted coconut oil and sprinkle with paprika. Toss to coat. Bake 30 minutes or until tender.
Place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. Toss until well-coated. Drizzle salmon with 1 to 2 tablespoons of remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potatoes baking time (if you’re making them) or until cooked through, being careful not to burn the kale. Remove from oven. Serve over fluffed rice with an extra drizzle of dressing.
