Chilli, Lime, Sweet Potato and Rice Bowl

This rice bowl is another one of my super simple to make recipes that doesn’t take much time at all to create! It’s essentially a selection of some of my favourite foods combined to make a delicious lunch or dinner option.

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If you know me then you will know that I LOVE all things hot and spicy – but that doesn’t mean that you have to spice yours up if you don’t want to!

The following recipe makes enough to serve two to three people – depending on how big you want your bowl to be.

Ingredients:

  • 125g of cooked brown rice
  • 400g of cooked black beans, drained and rinsed
  • A handful of coriander
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 2 inches of fresh ginger, chopped
  • 3 small sweet potatoes, chopped into small chunks
  • A handful of cashew nuts
  • 2 small handfuls of pumpkin seeds
  • Extra-virgin olive oil
  • Tamari soy sauce
  • 1 lime, sliced in half
  • Maple agave (or your favourite natural sweetener)

Method:

Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.

Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.

While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.

Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.

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Burnt Corn, Kale and Lime Salad

Creating delicious variations on the traditional side salad is something that I love to do in the kitchen! This recipe requires minimal preperation and can be put together in the ten minutes before you serve your main meal. Kale is an ingredient that I tend to use a lot at home because of its amazing nutritious value. For those of you who don’t know, kale is among the healthiest foods in the world! With over 45 different flavonoids contained within, it provides a range of anti-inflammatory and antioxidant benefits. It is also great for lowering LDL cholesterol levels and lowering risk factors for cancer development.

Adding the juice of one lime to the salad dressing not only helps to bring out the flavour of the other ingredients but also brings a healthy boost to this side dish. They are a fantastic source of vitamin C and folic acid, the latter of which is important for cell growth and metabolism.

To make enough of this salad to serve six people, you will need the following ingredients:

2 x corns on the cob
1 tsp. smoked paprika
1 tsp. cumin
250g kale, shredded
Sea salt
1 avocado, cut into small chunks
A squeeze of honey

For the dressing:
The juice of 1 lime
A handful of coriander, torn

Burnt Corn, Kale and Lime Salad2Firstly, using a sharp knife, cut the corn away from the cobs and separate the corn into kernels. In a frying pan, dry fry the corn with the paprika and the cumin for about 10 minutes until the corn starts to blacken! Next, remove the pan from the heat and allow to cool.

In a large bowl, massage the kale with sea salt for ten minutes or until it becomes soft. Add the burnt corn, the avocado, the lime and the coriander. Toss well and serve!

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Beetroot, Pear and Walnut Wrap

When I created this recipe, I did it entirely for my 14 year old who prefers to take her lunch to school since she recently proclaimed: ‘I’m Vegan!’  So school lunches at school, are rarely ever vegan…..(as much as I’d like them to be!)  I wanted to create something different for her that was also very portable too.  She does a lot of quinoa salads which is fantastic, but I wanted to surprise her with something truly different.  Being her mom, I knew she liked beetroot, wild rice, avocado, sultanas, pear and walnuts and she also likes her veggie burritos – so that’s why I incorporated a whole wheat tortilla as well.   Think of this a jam packed wrap of nutrients, vitamins and minerals.  Score, score, score.

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Let’s zoom in on Beetroot for a sec…..

These ruby red beets can definitely help you maintain a healthy lifestyle.  Research has shown that beets can help reduce blood pressure because of a gas that beets produce called nitric oxide which helps to lower blood pressure.  Hurray!  But there’s more…..

Beets are superior in antioxidants…I mean, just look at the colour! Betacyanin, the lovely pigment that gives beetroot its colour, is THE antioxidant.  And remember, antioxidants can help reduce the bad cholesterol (LDL), which in turn protect are amazing artery walls!

Pregnant or wanting to be?  Well, this beet is one of the best sources of folic acid.  And folic acid is essential to the development of the baby’s spinal cord especially during the first three months of pregnancy.  But not only are beets good for the developing baby, but they’re good for the mom-to-be as they contain iron which believe it or not is a fantastic fatigue fighter!

And for those of us worried about osteoporosis….well….beetroot contains the mineral silica which totally helps the body to utilise the calcium we consume.

Beetroot is low in calories and pretty much fat free.  Even though it has a Glycaemic Index of 64, it has an incredibly low Glycaemic Load of 2,9 which in layman’s terms means that it’s converted into sugars very slowly and in turn helps to keep our blood sugar levels at an even keel.

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And now to the creation which makes about 8 wonderful wraps.

For the Beetroot and Walnut paste:

4 – 5 cooked beetroots, roughly chopped

2 garlic cloves, crushed

small handful of coriander

small handful of parsley

50g walnuts

1 tsp. coconut oil

2 tsp. apple cider vinegar

himalayan pink salt, to taste

Literally throw everything into your blender or food processor to create your amazing paste.  Transfer to a bowl for later.

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For the Wild Rice Filling:  (Also, you will need 8 whole wheat tortillas!)

200g wild rice

1 tsp. caraway seeds

finely grated zest and juice of 1 lime

75g sultanas

100g toasted, flaked almonds

4 large romain lettuce leaves (torn in half)

2 avocados

3 small pears, grated

pink salt, to taste

Bring app. 500 ml of water to a boil and add in the wild rice, caraway seeds and salt.  Simmer for about 15-20 minutes until tender and all of the liquid is absorbed.  Allow to cool.  Once cooled, add the lime zest and juice, sultanas and almonds – stir in well to combine!

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To Assemble:

Scoop 2 Tablespoons of the beetroot and walnut filling in the middle of each tortilla and cover with one of the torn romaine lettuce leaves.  On top of the lettuce leaf, place a couple of heaped spoonfuls of the wild rice filling.  Finish off with a couple slices of avocado and grated pear.

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Fold the top and bottom edges over the filling and roll the entire tortilla from left to right to wrap it all up.  Yum, Yum, Yum – you are Done, Done, Done!

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