Savory Coconut Vegetable Bake

 

Preparation Time: 90 min.

Difficulty: Intermediate

Total Calories: 1090 kcal

Ingredients:

• 200g of flour
• 150g of brown rice
• 100g of coconut oil
• 2 tablespoons of vinegar
• 1 teaspoon of sea salt
• 1 large carrot, grated
• 1 medium onion, finely chopped
• 2 medium tomatoes, diced
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, grated
• 2 tablespoons of oyster sauce
• 2 tablespoons of soya sauce
• 1 tablespoon of fish sauce
• 200ml of coconut water
• 100ml of coconut milk
• 2 cups of brewed tea
• 2 large eggs
• 300g of cooked rice
• 1 lemon, juiced
• 50g of grated coconut
• 2 tablespoons of brown sugar

Kitchen Tools Needed:

• Oven
• Blender
• Pressure Cooker

Instructions:

• Preheat the oven to 180°C (350°F).
• In a pressure cooker, add brown rice and the appropriate amount of water. Cook for about 20 minutes until soft.
• In a mixing bowl, combine flour, sea salt, brown sugar, and grated coconut. Mix well.
• In a blender, add grated carrot, chopped onion, diced tomatoes, minced garlic, and grated ginger. Blend until smooth.
• In a large bowl, combine the blended vegetable mixture with cooked brown rice, coconut water, coconut milk, soya sauce, fish sauce, oyster sauce, and lemon juice. Mix well.
• Add the flour mixture to the vegetable rice mixture and stir until combined.
• Beat the eggs in a separate bowl and then add to the mixture, stirring until everything is well incorporated.
• Grease a baking dish with coconut oil and pour the mixture into the dish, spreading it evenly.
• Bake in the oven for 50 minutes or until the top is golden and firm to the touch.
• Let it cool for a few minutes, slice, and serve with a cup of brewed tea.

Macros:

• Total Calories: 1090kcal
• Carbs: 150g
• Proteins: 30g
• Fats: 70g