Sticky Gochujang Carrots and Coconut Rice Bake
- Super simple
- 0:35 m
- 20 ingredients
This is the easiest rice that you'll ever make. No, seriously - ready in under 40 minutes this coconut rice bake is topped with sticky gochujang carrots and an asian salad for a hit of freshness. We've cooked the rice in coconut milk in order to get a creamy rich flavour as well as white miso for a hit of umami. Topped with rainbow baby carrots roasted to sticky perfection and glazed in a rich gochujang sauce - check out the recipe below!
Serves: 4
Ingredients
For the Rice
- 300g Jasmine rice
- 1 x 400g can of chickpeas
- 100ml vegetable stock
- 1 tbsp white miso
- 2 tbsp plant-based butter
- 400ml coconut milk
- 1 tbsp soy sauce
- 15g ginger
For the carrots
- 500g carrots - (baby rainbow)
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 1 tbsp sesame seeds
For the Edamame Yoghurt
- 200g coconut yoghurt
- 100g edamame beans
- 15g coriander leaves
- 1 lime
- 1 red chilli
- 1 spring onion
Before you start
Oven 190C | Baking dish
Step 1
Prepare the rice
- Rinse the rice until the water runs clear
- Drain the chickpeas
- Peel and grate the ginger
- Place the rice and chickpeas in a baking dish
- Whisk the butter and miso into the vegetable stock to combine, then add the coconut milk, soy sauce and ginger
- Pour over the rice and mix to coat
Ingredients
- 300g Jasmine rice
- 1 x 400g can of chickpeas
- 100ml vegetable stock
- 1 tbsp white miso
- 2 tbsp plant-based butter
- 400ml coconut milk
- 1 tbsp soy sauce
- 15g ginger
Step 2
Assemble and bake
- Trim the top of the carrots and slice in half lengthways
- In a large bowl, mix the gochujang, soy sauce, maple syrup, sesame and olive oil
- Add the carrots to the bowl and toss to coat
- Lay the carrots over the rice mix and sprinkle over the sesame seeds
- Bake for 30 minutes until the rice and carrots cooked through
Ingredients
- 500g carrots - (baby rainbow)
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 1 tbsp sesame seeds
Step 3
Make the edamame yoghurt
- Pick the coriander leaves
- Zest and juice the lime
- Slice the spring onion
- Slice the red chilli
- Place the yoghurt, half the edamame and half the coriander in a blender
- Blend until smooth and drizzle over the carrots
- Top with the remaining edamame, coriander leaves, spring onion and chilli
Ingredients
- 200g coconut yoghurt
- 100g edamame beans
- 15g coriander leaves
- 1 lime
- 1 red chilli
- 1 spring onion