Sweet and Spicy Red Kuri Squash Bowl Recipe – Sunset Magazine

Name: Sweet and Spicy Red Kuri Squash Bowl Recipe – Sunset Magazine
Ingredients: 3 tablespoons unrefined virgin coconut oil or vegetable oil*; 6 ounces shallots, thinly sliced; Fine sea salt to taste; 2 cups Spiced Brown Basmati Coconut Rice; 10 to 12 slices Roasted Winter Squash with Tahini and Lime (about 3 cups; use Red Kuri squash); 2 tablespoons Asian chili sauce, such as Mae Ploy; 2 to 3 tbsp. toasted unsweetened coconut flakes; 2 to 4 lime wedges

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Sweet and spicy Red Kuri Squash bowl with savory rice—perfect for impressing meat-eaters! Try various Asian chili pastes for heat. Ideal vegan dinner from Sunset Magazine.

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Ingredients

3 tablespoons unrefined virgin coconut oil or vegetable oil*
6 ounces shallots, thinly sliced
Fine sea salt to taste
2 cups Spiced Brown Basmati Coconut Rice
10 to 12 slices Roasted Winter Squash with Tahini and Lime (about 3 cups; use Red Kuri squash)
2 tablespoons Asian chili sauce, such as Mae Ploy
2 to 3 tbsp. toasted unsweetened coconut flakes
2 to 4 lime wedges