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.
If you are interested in receiving a downloadable version of this recipe straight to your inbox then enter your email below!
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.
- 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)
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.
Want to learn more about how eating more plant-based foods can enhance your health? Click here now to check out my starter guide!
Lentils have become a real staple in our house. From red lentils to green lentils and now to puy lentils! But what has been so amazing about these cute lookin’ discs, is that my 6 year old LOVES them! In fact, he loves them so much that he practically asks for them every night. So, we’ve had to get really creative in the ‘lentils’ department to make the dishes fun (and tasty) for all 6 of us! And this is how and why this particular ‘bake’ was born. For those of you who sometimes wonder or get asked – like I do – where you get your protein from other than the meat slogan that’s force fed to us, well – this little legume is your answer because…… Lentils have a higher protein content than beef! No joke.
Lentils may be small but they are a huge player in the legume family. They are an awesome source of cholesterol-lowering fibre but they also help manage blood-sugar disorders since their high fibre content prevents blood sugar levels from quickly rising after your meal. But there’s more! Lentils also provide amazing amounts of 6 important minerals, 2 B-vitamins, and like I mentioned above – the full monty: protein. And can you believe it, all of that with virtually NO fat! Just 230 calories for whole cup of cooked lentils. This tiny nutritional giant fills you up – not out. Serves 6!
250g puy lentils
600g sweet potatoes
400ml (1 tin) coconut milk
1 red chilli
2-3 garlic cloves
2 Tbsp. coconut oil
1 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. cayenne pepper (optional)
handful of parsley, to garnish
Pre-heat your oven to 180C/350F. Place the lentils in a small pot, cover with water and bring to the boil then reduce to simmer for 10-15 minutes or until al dente. Drain and then just set aside.
Pierce the sweet potatoes, rub with coconut oil, place on a baking tray and bake for 20 minutes or until tender. Once cooked through, leave to cool but keep the oven on! Once completely cooled, dice into 1 1/2 inch chunks.
Heat the remaining of the coconut oil in a pan and saute the garlic until soft. Stir in the lentils, chunked sweet potatoes and spices with the 400ml of coconut milk and leave to simmer for 5 minutes. Pour this glorious mixture into an ovenproof baking dish and bake for 15 minutes. Meanwhile, de-seed and thinly slice the red chilli. After the 15 minutes, place the sliced red chilli on top of the bake and bake for an additional 5 minutes until those red chillies are a bit charred!
Serve with lots of pomegranate seeds and chopped parsley. YUM!