COCONUT RICE BOWLS

1. Rinse the rice in cold water and drain.

2. In a medium saucepan, combine the rice, water, and coconut milk. Bring to a boil over high heat, then reduce heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

3. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

4. Add the chickpeas, diced red pepper, and diced zucchini to the skillet. Cook for 8-10 minutes, or until the vegetables are tender.

5. Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, or until they are just starting to soften.

6. Season the vegetables with salt and black pepper, to taste.

7. Divide the cooked rice and vegetables evenly between four bowls. Top with optional toppings, if desired.

8. Serve hot and enjoy!

NOTES:

• This recipe is very versatile, so feel free to swap in your favorite vegetables or add in some tofu or tempeh for extra protein.

• You can also experiment with different types of rice, such as brown rice or jasmine rice, for a slightly different flavor and texture.

• Leftovers can be stored in the fridge for up to 3 days. To reheat, simply add a splash of water or vegetable broth to the rice and vegetables before microwaving or reheating on the stove.