Spiced Sweet Potato & Green Rice Bowls Rice

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INGREDIENTS:

For 2-3 people

Green Rice:

  • 1 tbsp coconut oil (or olive oil)

  • 1 cup long grain rice 

  • 2 cups vegetable broth

  • 1.5 cup baby spinach

  • 1/2 cup coriander 

  • 1/2 tsp red chilli flakes 

  • 1 spring onion

  • 2 garlic cloves, minced 

  • 1/4 tsp sea salt 

Sweet Potatoes: 

  • 1 large (or 2 medium) sweet potato, peeled and chopped into 1-inch chunks 

  • 1/2 tbsp olive oil 

  • 1 tsp paprika 

  • 1/4 tsp sea salt 

Seasoned Black Beans:

  • 2 cans black beans

  • 2 tsp cumin 

  • 1/2 tsp chilli powder (or chilli flakes) 

  • juice from 1 lime (or 2 tsp red wine vinegar)

Toppings (optional):

  • green pumpkin seeds

  • avocado 

  • coriander 

  • spring onion 

DIRECTIONS:
 

  1. Preheat oven to 200 degrees (C) fan-force. Line a baking tray with baking paper. 
     

  2. Place the spinach, coriander, chilli flakes, spring onion, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
     

  3. Heat 1 tbsp of coconut oil in a pot over medium heat. Add the uncooked rice and lightly toast for 5 minutes. When most of the rice has lightly browned, add the green paste into the rice. Stir until the rice is evenly coated with green paste and continue to cook, stirring constantly, for 1 minutes.
     

  4. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender (around 30 minutes). 
     

  5. While the rice cooks, toss the sweet potato in the olive oil, paprika and salt. Arrange in a single layer on your prepared baking sheet. Bake for 25-30 minutes, tossing halfway. 
     

  6. Meanwhile, transfer the beans and 1/2 of their cooking liquid to a medium pot. Stir in the cumin, chilli powder, lime juice and cook over medium heat. Once the beans are simmering, cover the beans and keep them warm on a low heat until serving. 
     

  7. Once rice is cooked, fluff it with a fork. Remove the beans from the heat and take the sweet potato out of the oven. 
     

  8. Assemble your bowls: First add green rice, then use a slotted spoon to transfer the beans to the bowls. Top with sweet potato and add a few slices of avocado and other recommended toppings.