Green Curry Buddha Bowl

Story by Holly
Green Curry Buddha Bowl
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What’s brown, green, orange, white, and delicious all over? This curry bowl, that’s what. Once again stumped by what to make for dinner, and trying desperately not to throw all of my health goals out the window (because ice cream every day in the summer is a must) I took some inspiration from one of my favorite fast and healthy eateries just down the street and came up with this tasty meal.

The flavors are fun, bright, and bold...

Green Curry Buddha Bowl

Brown rice will always and forever be a pantry staple, and rice bowls of one kind or another are on repeat in our home, but once in awhile you need to mix things up. And so, for this bowl I set out to use up as many veggies in my fridge as possible. I went with mushrooms, carrots, broccoli, and cabbage. I’ve been trying to lean into the whole “meatless” thing every now and then and find that the more variety and crunch my food has, the less my family and I miss having a traditional protein. For some added texture I went on to add shredded coconut and topped it all with a rich and spice-filled green curry sauce, fresh cilantro and a generous squeeze of lime.

If you really wanted to, you could totally add some grilled chicken to this pretty little rice bowl, but honestly, it’s not needed. The flavors are fun, bright, and bold, and it’s satisfying and perfectly hearty as is. I have to say, the addition of shredded coconut has rocked my world a bit, so if you happen to see me someday at a Thai restaurant, yes I will be that crazy lady pulling coconut out of my purse to top my meal with. Don’t judge me.

Green Curry Buddha Bowl

Serves 2


4 cups brown rice, cooked
2 heaping cups broccoli florets
1 cup carrots, julienned
1/4 head purple cabbage, thinly sliced
6-8 large crimini mushrooms, sliced
2 tsp olive oil
lime wedges

Green Curry Sauce

2 tbsp green curry paste
14oz can coconut cream
1 tbsp lime juice
2 tsp fish sauce
1-2 tsp brown sugar
1/2 tsp salt


  1. To make the curry sauce, combine the curry paste and the coconut cream in a medium skillet set over medium heat. Stir or whisk until paste and cream are fully incorporated and sauce is smooth. When sauce is smooth, add the lime juice, fish sauce, sugar and salt. Bring the sauce to a slight boil before turning the heat to low. Simmer the sauce for 15-20 mins until the sauce has thickened and reduced to roughly 1 ¼ cups. Set aside to cool.
  2. In a small bowl, coat the mushrooms in the olive oil. Set a pot fitted with a steaming basket and 1 inch of water in it over low heat. Place the broccoli and mushrooms in the basket and steam until the broccoli is tender, about 5 minutes.
  3. Assemble bowl by layering the veggies over the brown rice and drizzling with curry sauce. Garnish with cilantro and a squeeze of lime.