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This fresh and colourful bowl is full of hearty veggies, coconut flavours, and delicious togarashi mayo.
Preheat oven to 400F.
Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times).
In a medium pot, combine rinsed rice, 4 tbsp of coconut milk and 1 3/4 cups of water. Bring to a boil. Once boiling, reduce to low and cook for 20 minutes with the lid on.
Cut purple yam into small cubes and cover in vegetable or coconut oil. Once the oven is preheated, roast for 20 minutes. Salt and pepper to taste.
Slice green plantain and tofu into small cubes. Fry in vegetable or coconut oil until crispy, season with salt and pepper. (note: plantain is green, as this allows it to fry to the perfect consistency)
Slice or mandolin radish to desired thickness.
Slice avocado into fan or cubes.
Plate your dish with coconut rice, purple yam, fried plantain, tofu, Edamame Purée, radish, corn and avocado. Top your bowl off with your desired amount of Vegano Togarashi Mayo for flavour.