Vegetarian Coconut Rice Bowl with Steamed Broccoli and Nutty Cashew Sauce

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

4.While the rice cooks, prepare the cashew sauce: drain the soaked cashews and place them in a blender or food processor.

5.Add 1/4 cup water, lemon juice, minced garlic, maple syrup, 1/4 teaspoon salt, and olive oil to the cashews. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Adjust water quantity if necessary to achieve a smooth, pourable consistency.

6.Steam the broccoli and cauliflower florets together in a steamer basket over boiling water for 5-7 minutes, or until tender but still vibrant green and slightly crisp.

7.Fluff the coconut rice with a fork and season with freshly ground black pepper to taste.

8.To assemble, divide the coconut rice evenly between serving bowls. Top each with steamed broccoli and cauliflower florets.

9.Drizzle the nutty cashew sauce generously over the vegetables and rice.

10.Garnish with chopped fresh cilantro or green onions if desired. Serve warm.