Veggie Rice Bowl WIth Sambal & Avocado
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
Cook the rice following the packet instructions. Drain.
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).
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.
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.
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.
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