Coconut Dragon Bowl

Coconut Dragon Bowl
Recipe found at 

Makes two big bowls


  • 2 cups cooked brown rice
  • 1 medium zucchini
  • 1 cup chopped carrots
  • 1 cup chopped broccoli
  • sprinkle of sea salt
  • sprinkle of fresh ground black pepper
  • 4 cups romaine lettuce
  • 1/2 cup golden raisins
  • 1/2 cup sun-dried tomato
  • 1/4 cup chopped scallions
  • 3 tablespoons coconut oil (melt 1 tablespoon)


  1. Preheat your oven to 400 degrees Fahrenheit and chop up your vegetables. 
  2. Toss the chopped veggies in 1 tablespoon of melted coconut oil
  3. Spread the vegetables on a baking sheet and roast in the oven for 20 minutes.
  4. While the vegetables are roasting, heat the remaining two tablespoons of coconut oil in a skillet and add the brown rice. 
  5. Sprinkle with sea salt and pepper, and cook over medium heat for 5 minutes, stirring often. 
  6. Remove the rice from the heat and stir in the golden raisins, sun-dried tomatoes and scallions. 
  7. Stir in the roasted vegetables
  8. Pour over a bed of romaine lettuce.