Broccoli
Carrots
1 cup basmati rice
1 can coconut milk (I use full fat)
Tamari
Coconut oil
Olive oil
Salt + pepper
HOW TO MAKE
Preheat oven to 425 degrees. Cut your carrots hotdog style and in half if they are long. Massage with coconut oil and place on baking sheet lined with a Silpat mat or parchment paper. Drizzle lightly with tamari (gluten free soy sauce). Cut broccoli into bite sized pieces and place on the same baking sheet. Toss with olive oil (just enough to coat) and season with salt and pepper. Bake your vegetables for 20 minutes until tender and charred.
For the rice:
Boil 1 can coconut milk + 1/4 cup water. Once boiling add in 1 cup basmati rice and reduce to simmer. Stirring frequently, it tends to stick together/to the pan. Simmer until liquid is absorbed. Adding more water if needed. Season with salt and add in coconut flakes if you wish at the end.