Thai Coconut Rice Bowl

Open the can of coconut milk and carefully scoop the solid “cream” into a small bowl; set aside. Add just the coconut water, jasmine rice, 1 cup water, and a pinch of salt to a small saucepan, and bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 to 18 minutes. Let rice stand for 5 minutes and fluff with a fork.

Finely chop the cilantro and mint leaves. Dice the cucumber. Deseed and mince the Thai chile. Zest and halve the lime; set zest aside. In a small bowl, combine the chopped cilantro, chopped mint, diced cucumber, rice vinegar, juice from the lime, and as much of the Thai chile as you’d like. Season the cilantro mint chutney with salt and stir to combine.

Peel and thinly slice the rainbow carrots. Drain the chickpeas and pat dry with a paper towel. Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the chickpeas and cook, shaking the pan occasionally, until crispy, about 3 to 4 minutes. Add the lime zest, a pinch of salt, and as much of the sambal chile paste as you’d like and toss to combine, off the heat.

Transfer sambal chickpeas to a bowl. Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the sliced carrots and cook until just tender and charred in places, about 4 to 6 minutes.

Add the reserved coconut “cream,” both agave packets, and a pinch of salt to the cooked jasmine rice. Gently stir the coconut rice with a fork.

Divide the coconut rice between large bowls. Top with the sambal chickpeas, rainbow carrots, and red cabbage. Dollop the coconut rice bowls with cilantro mint chutney.