This recipe is from Broken Coconut in New York City (brokencoconutnyc.com). With hibiscus blossoms on the tables and a menu full of fruit and coconut, this boho spot aims to bring a little bit of the beach to Manhattan island.

Gallery

Credit: Photography by Nicole Franzen

Recipe Summary

total:
1 hr
Servings:
4
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Ingredients

Miso-Tahini Sauce
Rice & Vegetables

Directions

Instructions Checklist
  • In a food processor, puree 1/4 cup water with all the ingredients for the Miso-Tahini Sauce. Thin with 1 or 2 tbsp. water if the sauce is too thick. Season the sauce with salt and pepper. 

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  • Preheat the oven to 400°. On a rimmed baking sheet, toss the squash, zucchini, cauliflower, and oil; season. Roast until the vegetables are tender and charred in spots, 20 to 25 minutes. 

  • Meanwhile, in a medium saucepan, bring the coconut water and 2 cups water to a boil over high heat. Add the rice. Reduce heat to low. Cover and cook until tender, about 40 minutes. 

  • Divide the rice among bowls. Top with the vegetables. Drizzle with the sauce.

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