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 [Recipes](/life/food/recipes)

 /  19 June 2018  

#  Veggie Rice Bowl WIth Sambal &amp; Avocado  


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 ![](https://media.sheerluxe.com/xkvVj-88gD8iQ8zpIEeIvRUy0_k=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2018%2F06%2Fgarliconionfriedricefreshsambalmashedavocado1.jpg)

 

 

 

 

 

 

Serves

 Serves 2 

 



Total Time

 1 Hour 

 



 

 

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

 Step 1 

Cook the rice following the packet instructions. Drain.



 Step 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).



 Step 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.



 Step 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.



 Step 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](http://www.hardiegrant.com/uk/publishing/bookfinder/book/happy-food-by-bettina-campolucci-bordi/9781784881573)*

 

 

 

 

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