The sambal dish is inspired by Balinese cuisine. It awakens any dull dish that needs some extra oomph!
- 440 g (2 cups) brown rice
- 1 tbsp coconut oil, for frying
- 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
- sesame seeds
- baby spinach
- lime wedges
- Cook the rice following the packet instructions. Drain.
- 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.)
- 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).
- 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.
- 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.
- 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