I love preparing a line up of veggies and toppings to add to a warm bowl of coconut cauliflower rice. It varies all the time but there's always coconut rice on the bottom and a miso vinaigrette drizzled on top.

You can add anything your heart desires. I had salmon on hand so I opted for that. I marinated the salmon in the miso vinaigrette (recipe below) for a few minutes before gently cooking it in a frying pan for a bit, or just enough to cook it completely.

The marinade also serves as the dressing once the bowl comes together. If you prefer a different dressing, or are not into miso and soy, you can use my Thai Dipping Sauce and Marinade. Another option is the dressing I use with Thai Chicken Salad.

Now for the fun part. Adding your favorite ingredients to the bowl along with the coconut rice. I like broccoli, grated carrots, and maybe a few slices of avocado and a sprinkle of everything bagel topping or toasted sesame seeds. And if you like heat, drizzle a bit of hot chili oil over the bowl along with the miso vinaigrette. Another fun option is to cut up or shred some dried seaweed and add it to the bowl.

For the bowl you see in the photos, I set up a stock pot with a small steamer and steamed frozen broccoli for about 10 minutes. Then I added the shredded carrots in for another five minutes. The salmon went in the pan at the same time as the carrots were steaming and all was ready together after about 15 minutes of prep and cooking time. This is definitely a quick and easy meal to prep and make. Note that I made the coconut rice ahead of time but you can easily make it in while the broccoli is steaming.