10 Minute Thai Coconut Greens Bowl
This has got to be one of the easiest meals I’ve whipped up yet!
You’ll feel so good for filing your body with all of these greens, because trust me - you’ll want to steam a heap more veg to soak up all of the sauce! It’s so tasty I can’t wait to share it with you.
Consuming green vegetables are one of the best things you can do for your waistline and overall health. They’re super low in calories and carbs, meaning you can eat a mound of them and they’re absolutely jam packed with fibre, antioxidants and cancer fighting compounds. Not to mention, they feed the beneficial bacteria in your gut to keep them alive, healthy, and thriving! We all know how important gut health is…
So, here’s the recipe!
10 Minute Thai Coconut Greens Bowl
Serves: 1
Time: 10 mins
Ingredients:
Marinated tofu
150 g organic, firm tofu
2 tbsp tamari
1 tsp ginger, grated (or 0.5 tsp ginger powder)
1 garlic clove, crushed (or 0.5 tsp garlic powder)
1 tbsp white wine vinegar
1 tsp coconut oil or generous spray of coconut oil spray
Greens
1/4 head broccoli
3 spears asparagus
1-2 bunches boy choy
Sauce
70 mls light coconut cream (approx 1/4 of a 270 mL can)
1 tbsp red curry paste (see this blog to choose the best one)
Method:
Mix all marinade ingredients together in a bowl (tamari, vinegar, garlic, ginger). Then, slice tofu and cover with the marinade.
Chop broccoli and ends off the bok choy and asparagus. Then, steam all until slightly tender (broccoli and asparagus usually around 3 minutes, boy choy about 1.5 minutes).
Heat a pan over medium-high heat. When hot, add coconut oil to cover the pan, then throw on the tofu. Cook for about 2-3 minutes, until brown on one side, then flip and cook for about a further minute. Remove and set aside.
Make the coconut curry sauce by simply whisking together the curry paste and coconut cream. Add a little dash of tamari and ginger powder for extra flavour if you like!
Assemble greens in a bowl, place tofu on top, then pour over the sauce!
Tips:
Have more asparagus and bok choy if you desire! Also, add more green leafy veggies if desired - there’s hardly anything to them! You can also swap these veggeis to any other low carb veg of choice.
Swap tofu to chicken tenderloins if preferred (same amount).
Why not use the leftover coconut cream in my Thai Red Chicken Curry with Cauliflower Rice or my 15 Minute Healthy Fried Rice recipe on my website?
Macros / serve:
Calories: 474 kcal
Protein: 35 g
Fat: 28 g
Net carbs: 14 g
It’s the perfect dinner to double also and have as lunch the next day.
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.
Bec x
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