Coconut Curry Bowl

Ingredients

5 cups (1.25 L) Jasmine rice, cooked

5 cups (1.25 L) whole red lentils, cooked

5 cups (1.25 L) brown mushrooms, quartered and roasted

5 cups (1.25 L) broccoli florets

2 ½ cups (625 mL) desiccated coconut, shaved

2 ½ cups (625 mL) carrots, shaved thin

20 oz (600 g) grilled chicken, cut into 2 oz (60 g) portions

40 oz (1.2 L) green curry sauce, warm

1 ¼ cup (310 mL) cilantro, finely chopped

5 each limes, quartered