Now that we’re starting to see inklings of Spring making an appearance, it feels like salad weather could be just around the corner. These sweet potato bowls are the perfect balance between cold and hot dishes, and are a super hearty and filing plant based lunch or dinner option, packed with colour and flavour! This will also make leftovers of the rice and possibly sweet potatoes, so you’ll be all set for the week ahead!
This dish contains the following allergens: Peanuts
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2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Utensils
Step 1
Start by prepping the potatoes and slice these into wedges
Step 2
Fill your Ninja Foodi Multi-Cooker with 200ml water and pop the chips into the basket compartment with the olive oil
Step 3
Pressure cook these for around 3 minutes, then carefully move the pressure release value to VENT. Once complete, remove the lid
Step 4
Set the cooker to Air Crisp and cook for 20 minutes. Once the chips are looking nice and crisp (check throughout the cooking process) toss with all purpose seasoning to taste
Step 5
For the rice, pour this into the bottom of the pressure cooker pot and add the water. Pressure cook this for 3 minutes, then again, carefully release all of the air from the valve
Step 6
Stir through the coconut milk, desiccated coconut and black beans, then set to air crisp for a further 10-15 minutes. This will leave you with some nice crispy bits as well
Step 7
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl
Step 8
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl
Step 9
Assemble the bowls with the shredded cabbage, rice, potatoes and a good sprinkling of coriander and pom seeds, then drizzle over the dressing. Store the leftover rice and potatoes for the week ahead
Start by prepping the potatoes and slice these into wedges
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 2 of 9
Fill your Ninja Foodi Multi-Cooker with 200ml water and pop the chips into the basket compartment with the olive oil
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 3 of 9
Pressure cook these for around 3 minutes, then carefully move the pressure release value to VENT. Once complete, remove the lid
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 4 of 9
Set the cooker to Air Crisp and cook for 20 minutes. Once the chips are looking nice and crisp (check throughout the cooking process) toss with all purpose seasoning to taste
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 5 of 9
For the rice, pour this into the bottom of the pressure cooker pot and add the water. Pressure cook this for 3 minutes, then again, carefully release all of the air from the valve
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 6 of 9
Stir through the coconut milk, desiccated coconut and black beans, then set to air crisp for a further 10-15 minutes. This will leave you with some nice crispy bits as well
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 7 of 9
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 8 of 9
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
225g
basmati rice
2 tbsp
desiccated coconut
200ml
water
100ml
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
200g
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
2 large
sweet potatoes
1 tbsp
olive oil
A pinch of
sea salt and black pepper
To taste
all purpose seasoning
7.9oz
basmati rice
2 tbsp
desiccated coconut
7oz
water
3.5oz
coconut milk (canned)
1 tin
black beans (drained and rinsed)
A sprinkle
fresh coriander
7oz
red cabbage (finely shredded)
A sprinkle
fresh pomegranate seeds to garnish
2 tbsp
smooth peanut butter
1 tbsp
agave syrup
As needed
drizzle water
½
garlic clove (crushed)
A pinch of
grated ginger
1 tsp
tamari sauce
A pinch of
chilli flakes (optional)
Step 9 of 9
Assemble the bowls with the shredded cabbage, rice, potatoes and a good sprinkling of coriander and pom seeds, then drizzle over the dressing. Store the leftover rice and potatoes for the week ahead
