Sriracha BBQ Veggies & Coconut Rice

This is a quick and simple healthy meal that is a great weeknight dinner and makes great leftovers. If you're plant-based, this is a perfect recipe for you, and if you like some meat in your meals, this pairs wonderfully with shredded chicken or pulled pork.

Sriracha BBQ Veggies & Coconut Rice

Ingredients

• 3 Cups Chopped Red, Yellow, and Orange Sweet Peppers
• 3 Cups Sliced White Mushrooms
• 12 oz Cherry Tomatoes 
• 1 14 oz Can Organic Coconut Milk
• 1/4 Cup Water
• 1 Tablespoon Sea Salt 
• 2 Cups Rice, Rinsed and Strained
• 1 Jar Trader Joe's Organic Sriracha & Roasted Garlic BBQ Sauce 
• Salt and Pepper to Season

DiRECTIOns

Coconut Rice:

In a rice maker, add one 14 oz can of coconut milk, 2 cups of white rice and one 1/4 cup of water. Mix and turn to cook [alternatively, you can use this recipe for stovetop rice]. For extra protein and texture, you can add in 1/4 cup of shredded, unsweetened coconut.

Sriracha BBQ Veggie:

Thickly slice the sweet red, yellow, and orange peppers and mushrooms [You can also cook your mushrooms whole]. Half the cherry tomatoes and add the veggie mixture into your air fryer. Lightly drizzle olive oil over the veggies in the air fryer tray, evenly sprinkle with salt and pepper, and air fry for 12 minutes on 375℉. If you're using an oven, preheat it to 350℉. Cover the bottom of a deep baking pan with parchment paper or tin foil and grease generously with olive oil. Toss the veggies lightly in the greased pan to coat them with oil and sprinkle them evenly with salt and pepper. Roast the vegetables for 15-18 minutes. 
When your veggie mix is cooked, toss it in 1/8 cup of Trader Joe's Organic Sriracha & Roasted Garlic BBQ Sauce. Serve over the coconut rice.

Trader Joe's Organic Sriracha & Roasted Garlic BBQ Sauce