Main ingredients: 5
Seasoning ingredients: 8
Prep time: 15 minutes
Cooking time: 30 minutes
What you’ll need:
+ 1 large sweet potato
+ 1 packet of tender stem broccoli
+ 1 large red onion
+ 250g white or brown rice
+ 2 large sprigs of kale
+ 1 cube of vegetable stock
+ 2 tbsp tamarai
+ 1 fresh chilli
+ 1 small bunch of fresh coriander
+ 1 lime
+ 1 tsp chipotle powder
+ Salt & Pepper
+ Rapeseed oil
(serves 2 portions)
To Make:
Chop your sweet potatoes into cubes and place in a baking dish. Sprinkle with chipotle powder and drizzle with rapeseed oil.
Roughly chop your red onion and tender stem broccoli, drizzle with rapeseed oil, a little salt & pepper and place in a separate baking dish. Place both in the oven on 180 degrees for 30 minutes.
Whilst your veggies are cooking, boil your rice in the vegetable stock, along with the chopped fresh chilli (dried chill flakes also work). Once it’s light and fluffy, tear up your kale into small pieces and stir through. The heat of the rice will be enough to lightly blanche your kale. Squeeze in the juice of half a lime and 2 tbsp of tamarai. Loosely chop your coriander and stir this into the rice mixture.
Removing your vegetables from the oven, place a portion of each into deep bowls and finish with an extra garnish of fresh lime.
The spicy flavour-filled rice, teamed with smoky sweet potatoes and sticky char-grilled vegetables, makes the ultimate spicy vegan soul bowl. A simple meal for any night of the week, when you desire to cook something quick and easy, but still packed with flavour and goodness.
