Spicy Coconut Ginger Rice Bowl

Prep Time: 45 minutes

Total Time: 60 minutes

Servings: 4

Ingredients

• 1 package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
• 1 Tablespoon canola oil
• ¼ cup shallots, diced
• 1 cup red bell pepper, cut into a ½-inch dice
• 1½ Tablespoons minced, peeled fresh ginger (about 2-inch piece)
• 2 Tablespoons red curry paste
• 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
• 2 Tablespoons soy sauce
• 1 14-ounce can unsweetened coconut milk
• 4 Tablespoons Nature’s Fynd Original Dairy-Free Cream Cheese
• 6 cups cooked white rice
• Kosher salt
• 1 seedless cucumber, thinly sliced
• 1 carrot, shredded
• 3 scallions, white and light green parts, sliced on a bias
• sesame seeds
• cilantro leaves
• chili oil
• lime wedges

Directions

1. Heat oil over medium heat in a skillet.
2. Once oil is simmering, add shallots and red pepper. Sauté until fragrant, 2-3 minutes, then add ginger and cook until fragrant, about 1 minute.
3. Add curry paste and red pepper flakes, cook for 1 more minute.
4. Whisk in soy sauce and coconut milk. Bring to a simmer and continue to simmer for 2-3 minutes to slightly thicken. Turn off heat and whisk in Nature’s Fynd Dairy-Free Cream Cheese.
5. Chop cooked Breakfast Patties and add to the sauce. Stir to combine.
6. Divide rice into 4 bowls, ladle sauce over the rice. Garnish with cucumbers, carrots, scallions. Sprinkle sesame seeds and cilantro. Drizzle with chili oil and serve with a lime wedge on the side.