Spicy Coconut Tomato Rice Bowl with Roasted Veggies

A bold, spicy rice bowl featuring coconut-infused sticky rice, charred veggies, melty cheese, and a kick of chili — comforting, vibrant, and easy to make with your ingredients.

Backstory: I love turning sticky rice into a savory base—here coconut milk adds creaminess while chili flakes and hot sauce bring heat that pairs beautifully with roasted sweet potato and bell pepper.

Ingredients

• 1 cup sticky (glutinous) rice
• 1 cup coconut milk + 1/4 cup extra
• 1/3 tsp salt
• 1 tbsp sugar (optional)
• 1 small sweet potato (or regular potato), cut into 1/2-inch cubes
• 1 bell pepper, sliced
• 1 small onion, sliced
• 1/2 cup roasted corn or sweet corn
• 2 tbsp butter or oil, divided
• 1/2–1 tsp chilli flakes (adjust to taste)
• 1–2 tbsp hot sauce (to taste)
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup grated cheese (plus extra for topping)
• 1–2 tbsp date syrup or caramel (optional, for contrast)
• Salt to taste
• Optional garnish: extra chilli flakes, a drizzle of coconut milk, or a little yogurt to cool

Instructions

1. Rinse sticky rice until water runs clear. Soak 4 hours or overnight; if short on time, rinse well and proceed.
2. Drain rice. Combine rice with 1 cup coconut milk, 1/4 cup water, and 1/4 tsp salt in a pot. Bring to a gentle boil, reduce to low, cover tightly, and simmer 12–15 minutes until liquid is absorbed. Let rest covered 10 minutes.
3. Preheat oven to 425°F (220°C). Toss sweet potato cubes, bell pepper, and onion with 1 tbsp butter or oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp oregano. Roast 20–25 minutes until caramelized and tender.
4. In a skillet, melt remaining 1 tbsp butter over medium heat. Add roasted corn and chilli flakes; cook 2–3 minutes to toast the spices. Stir in hot sauce (start with 1 tbsp), remaining 1/4 cup coconut milk, and 1/2 cup grated cheese. Cook until cheese melts and sauce is slightly thickened; taste and add more hot sauce or salt as needed.
5. Fluff the coconut rice and season with a little more salt if needed. Spoon rice into bowls.
6. Top each bowl with roasted veggies and the spicy cheesy corn sauce. Sprinkle extra grated cheese and a pinch of chilli flakes or black pepper.
7. For contrast, drizzle a little date syrup or caramel sparingly over the sweet potato pieces (optional), or add a dollop of yogurt to cool the heat.
8. Finish with a splash of hot sauce if you want it spicier. Serve warm.

Flavor profile

• Creamy coconut rice with caramelized sweet notes from roasted veggies, spicy heat from chilli flakes and hot sauce, savory depth from melted cheese, and optional sweet-heat contrast from date syrup.