Sesame Lime Sunchokes over Coconut Rice

This Sesame Lime Sunchokes over Coconut Rice is one of those recipes that feels accidentally restaurant-worthy, while secretly being built from pantry staples and one fun little root vegetable. The sunchokes get deeply golden and crispy in the oven, the coconut rice turns rich and creamy, and then everything gets covered in crunchy sesame breadcrumbs that honestly could go on just about anything.

It’s bright, earthy, creamy, crunchy, slightly spicy – all the things I want in a dinner that still somehow feels low effort. And while sunchokes have a bit of a reputation (if you know, you know), roasting them like this mellows them out beautifully and gives them almost the texture of crispy potatoes. If you’ve only ever seen them lurking at the farmers market looking deeply confusing, this is your sign to buy them.

What are sunchokes?

Sunchokes are one of those vegetables that look kind of ugly but end up being wildly delicious. They’re also called Jerusalem artichokes, even though they’re not from Jerusalem and they’re not artichokes, which honestly feels very on-brand for a knobby little root vegetable. They grow underground like potatoes, but they taste nuttier, sweeter, and a little more earthy. Somewhere between a potato, an artichoke heart, and roasted chestnuts.

They also have a bit of a reputation. Sunchokes are naturally high in inulin, which can make them…let’s just say memorable for your digestive system. Some people lovingly call them “fartichokes,” which is unfortunate branding for a vegetable that tastes this good. But roasted until golden and soft? Fully worth it. They get creamy in the middle, crispy on the edges, and somehow feel both rustic and fancy at the same time. Maybe just don’t make them for a first date.

Luckily, this recipe portions them out with enough other ingredients that you’ll hopefully feel *minimal* (if any!) impact.

Ingredients you’ll need for this recipe

• 1 pound sunchokes
• 1/2 (5 oz) yellow onion
• 1-inch knob of fresh ginger
• 1 lime, for zest, juice and wedges
• 2 Thai chilies
• 2 cups (4 oz) cilantro, divided
• 1/4 cup extra virgin olive oil, divided
• 2 teaspoons cumin, divided
• 1/2 teaspoon Aleppo pepper
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 1 tablespoon white sesame seeds
• 1/2 teaspoon smoked paprika
• 1 cup short grain white rice
• 1 (13.5 oz) can coconut milk
• 2 cups frozen shelled edamame

Ingredient substitutions

This recipe is truly delicious as is but it is very flexible, nearly every ingredient can be customized to better fit your needs. Here are some substitution suggestions:

• Sunchokes: Although they’re kind of the star here, they can be swapped with potatoes or parsnips. They best mimic the starchy, earthy base of sunchokes without altering the creamy consistency.
• Yellow onion: Can be swapped for white onion, red onion, shallot, the white part of one large leek, or a fennel bulb (if you like fennel!)
• Thai chili: Swap for serrano pepper, jalapeno, or 1/4 teaspoon of red pepper flakes.
• Cilantro: Can be swapped for dill, parsley, basil or any tender herbs you prefer
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
• Aleppo pepper: Can be swapped for red pepper flakes or feel free to omit.
• Breadcrumbs: If needed, can be swapped for gluten-free breadcrumbs.
• White rice: Can be swapped with short grain brown rice, jasmine, basmati, or quinoa. Just be sure to watch, as your cook time may need to be adjusted or you might need an extra splash of water.
• Coconut milk: Swap with heavy cream or whole milk but remember, the recipe will no longer be dairy-free
• Frozen edamame: Swap for green peas, white beans, chickpeas or really any bean you prefer!

How to make this sunchokes over coconut rice recipe

This dish breaks down into three easy steps: roast the sunchokes, make the crunchy topping, and simmer the rice. Here’s how to make it:

1. Preheat the oven to 375°F convection (400°F standard).
2. Begin with your mise en place:Thinly slice the sunchokes and scatter them on a baking sheet. Dice the yellow onion, grate the ginger, zest the lime and halve it. Thinly slice the Thai chilies and finely chop the cilantro. Set this all to the side.
3. Drizzle the sunchokes with 1 tablespoon of olive oil and season them with 1 teaspoon cumin, 1/4 teaspoon of Aleppo pepper, 1/2 teaspoon kosher salt and black pepper. Mix, then roast in the oven for 25-30 minutes, shaking and mixing halfway through. They should come out golden and crispy.
4. Place a large pan with a fitted lid over medium heat. Add 1 tablespoon of olive oil, 1/2 cup panko breadcrumbs, 1 tablespoon white sesame seeds and 1/2 teaspoon kosher salt. Toast for 2-4 minutes, until one shade darker and golden. Transfer this to a bowl and mix in the lime zest and the juice from half the lime. It’ll taste great on its own so set it to the side before it’s all gone.
5. Put the same pan back over medium heat. Add 2 tablespoons of olive oil, the diced onion, grated ginger, chilies, remaining 1 teaspoon of cumin and 1/2 teaspoon of smoked paprika. Season with 1/2 teaspoon of salt and cook for 5-6 minutes, until the onion is softened.
6. Now, stir in half the chopped cilantro. Add the white rice and coconut milk. Fill the empty coconut milk can with water 1 1/2 times and pour that in as well (about 20 oz of water total). Bring this to a simmer, cover, and let simmer for 25–30 minutes, or until it has the consistency of a soupy risotto and the rice is soft.
7. When the rice is finished, taste and season with salt. Then add in the edamame and remaining cilantro and stir. Scatter the roasted sunchokes on top, followed by the sesame lime breadcrumbs. Scoop and serve with lime wedges!

Storage tips

I like to portion it out individually and store it in airtight containers in the fridge for up to 4 days.

For maximum crispiness, store the breadcrumbs separately and toast them in a pan over medium heat before reusing your leftovers.

Watch the recipe here:

The video may not fully represent the recipe. For best results, follow the instructions as written.

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