Veggie Rice Bowl WIth Sambal & Avocado |
Favourites 18
Total Time: 1 Hour
Serves 2


For the rice:
  • 440g of brown rice
  • 1 tbsp of coconut oil, for frying
  • 2 garlic cloves, peeled and sliced
  • 2 shallots, sliced
For the sambal (makes one 200g jar):
  • 1 red Thai chilli
  • 1/2 of a shallot
  • 1 medjool date, pitted
  • 1/2 tbsp of salt
  • 2 tbsp of grated fresh root ginger
  • 1 garlic clove, peeled
  • 1 tomato, deseeded and chopped
  • 1/2 of a red pepper, deseeded and roughly chopped
  • 1 tbsp of apple cider vinegar
  • Squeeze of lime juice
  • 60 ml of olive oil
For the sides:
  • Handful of Tenderstem broccoli
  • Handful of kale
  • A couple of pak choi
  • 1 avocado, mashed until smooth
To serve:
  • Sesame seeds
  • Peanuts
  • Baby spinach
  • Lime wedges


  1. Cook the rice following the packet instructions. Drain.
  2. To make the sambal, place all the ingredients into a food processor and blitz until you get a sauce-like consistency. Pour into a jar or an airtight container (this will keep for over a week in the fridge).
  3. Bring a medium saucepan of water to a boil and blanch the broccoli stems, kale and pak choi or a few minutes. Remove with a slotted spoon and set aside on kitchen paper.
  4. Heat a large pan over a medium heat and add the coconut oil, garlic and shallots and fry until golden brown. Add the cooked rice and stir-fry until all the ingredients are well combined and the rice is slightly golden.
  5. Divide between two bowls and top with a handful of the broccoli and kale and a dollop of the avocado. Serve with a good dollop of fresh and zingy sambal and a sprinkling of sesame seeds. If you like, add an extra helping of baby spinach for added greens and a lime wedge for extra zing.

Recipe courtesy of Happy Food

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