The sambal dish is inspired by Balinese cuisine. It awakens any dull dish that needs some extra oomph!


Serves 2


  • 440 g (2 cups) brown rice
  • 1 tbsp coconut oil, for fryingGarlic & Onion Fried Rice, Fresh Sambal & Mashed Avocado 1
  • 2 garlic cloves, peeled and sliced
  • 2 shallots, sliced

For the sambal (makes one 200 g / 7 oz jar)

  • 1 red Thai chilli
  • 1/2 shallot
  • 1 medjool date, stoned (pitted)
  • 1/2 tbsp salt
  • 2 tbsp grated fresh root ginger
  • 1 garlic clove, peeled
  • 1 tomato, deseeded and chopped
  • 1/2 red (bell) pepper, deseeded and roughly chopped
  • 1 tbsp apple cider vinegar
  • squeeze of lime juice
  • 60 ml (1/4 cup) olive oil

For the sides

  • handful of tenderstem broccoli (broccolini)
  • handful of kale
  • a couple of pak choi (bok choy)
  • 1 avocado, mashed until smooth

To serve

  • sesame seeds
  • peanuts
  • baby spinach
  • lime wedges


  1. Cook the rice following the packet instructions. Drain.
  2. Sambal Put all the sambal ingredients into a food processor and blitz until you get a sauce-like consistency. Pour into a jar or an airtight container that can easily be stored in the fridge. (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 for a few minutes, remove with a slotted spoon and set aside on kitchen paper (paper towel).
  4. Heat a large pan over 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 rice is slightly golden.
  5. Divide between 2 bowls and top with a handful of the broccoli and kale and a dollop of avocado. Serve with a good dollop of fresh and zingy sambal and a sprinkling of sesame seeds.
  6. I love my bowl with an extra helping of baby spinach for added greens and a lime wedge for zing.

Per 100g Calories: 275, Carbohydrates: 36.0g, Sugars: 2.0g, Fat: 12.0g, Saturates: 2.4g, Protein: 4.8g, Salt: 0.12g

Top Tip: Everything except for the mashed avocado can be frozen.

Recipe and images from: Happy Food by Bettina campolucci-Bord

May 2018 (Issue 38) Vegan Life Magazine

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