Sticky Gochujang Carrots and Coconut Rice Bake

Super simple
Super simple
Super simple
Super simple
0:35 m

This is the easiest rice that you'll ever make. No, seriously - ready in under 40 minutes this coconut rice bake is topped with sticky gochujang carrots and an asian salad for a hit of freshness. We've cooked the rice in coconut milk in order to get a creamy rich flavour as well as white miso for a hit of umami. Topped with rainbow baby carrots roasted to sticky perfection and glazed in a rich gochujang sauce - check out the recipe below!

Start cooking ➞




For the Rice

<item-todo-done>300g Jasmine rice<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>100ml vegetable stock<item-todo-done><item-todo-done>1 tbsp white miso<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>15g ginger<item-todo-done>

For the carrots

<item-todo-done>500g carrots - (baby rainbow)<item-todo-done><item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>

For the Edamame Yoghurt

<item-todo-done>200g coconut yoghurt<item-todo-done><item-todo-done>100g edamame beans<item-todo-done><item-todo-done>15g coriander leaves<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 spring onion<item-todo-done>

Before you start

Oven 190C | Baking dish

Prepare the rice

  • Rinse the rice until the water runs clear
  • Drain the chickpeas
  • Peel and grate the ginger
  • Place the rice and chickpeas in a baking dish
  • Whisk the butter and miso into the vegetable stock to combine, then add the coconut milk, soy sauce and ginger
  • Pour over the rice and mix to coat

Assemble and bake

  • Trim the top of the carrots and slice in half lengthways
  • In a large bowl, mix the gochujang, soy sauce, maple syrup, sesame and olive oil
  • Add the carrots to the bowl and toss to coat
  • Lay the carrots over the rice mix and sprinkle over the sesame seeds
  • Bake for 30 minutes until the rice and carrots cooked through

Make the edamame yoghurt

  • Pick the coriander leaves
  • Zest and juice the lime
  • Slice the spring onion
  • Slice the red chilli
  • Place the yoghurt, half the edamame and half the coriander in a blender
  • Blend until smooth and drizzle over the carrots
  • Top with the remaining edamame, coriander leaves, spring onion and chilli
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