Veggie Rice Bowl WIth Sambal & Avocado

Total Time: 1 Hour

Serves 2

Ingredients:

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

Method:

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.