Mains, Vegan, Vegetarian
Crispy Sweet Potato Rice Bowls
Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 10 mins
- Total time: 55 mins
- Skill Easy
- Serves 3 people
Crispy Sweet Potato Rice Bowls
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!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Peanuts
Ingredients
- 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)
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
Start by prepping the potatoes and slice these into wedges
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Step 2
Fill your Ninja Foodi Multi-Cooker with 200ml water and pop the chips into the basket compartment with the olive oil
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Step 3
Pressure cook these for around 3 minutes, then carefully move the pressure release value to VENT. Once complete, remove the lid
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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
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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
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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
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Step 7
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl
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Step 8
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl
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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
