Tropical Mango Avocado Bowl

Instructions

1. Cook the rice: Rinse brown rice until water runs clear. In a medium saucepan, combine rice with coconut milk (or water). Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender and liquid is absorbed.
2. Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, honey, minced garlic, cumin, chili powder, salt, and pepper until well combined.
3. Prepare the fruits and vegetables: Dice the mango and cucumber. Slice the avocados and red bell pepper. Thinly slice the red onion. Chop the macadamia nuts, mint, and cilantro.
4. Toast the coconut: In a dry skillet over medium heat, toast the shredded coconut for 2-3 minutes until golden brown, stirring frequently.
5. Let rice cool slightly: Allow the cooked rice to cool for 5 minutes before assembling to prevent wilting the fresh ingredients.
6. Assemble the bowls: Divide the coconut rice between two bowls. Arrange the mango, avocado, cucumber, red bell pepper, and red onion in colorful sections over the rice.
7. Finish and serve: Sprinkle with toasted coconut, chopped macadamia nuts, fresh mint, and cilantro. Drizzle with lime-cilantro dressing and serve immediately.