Vegan Peanuty Broccoli Rice Bowl

For all those attempting Veganuary! here is a simple cost effective and protein filled recipe suitable for batch cooking and freezing.

Prep time: 20 minutes 

Cook time: 60 minutes 

Difficulty level ★ ★

Makes 6 serving

Ingredients

For the veg 

2 cans of chickpeas

300g butternut squash (about ⅓)

1 bell pepper

1 head of broccoli (including stem)

2 tbs of balsamic vinegar 

2 tsp of salt 

1 tsp of pepper 

1 tsp mixed herbs 

1 tsp garam masala 

1 tbsp paprika 

1 tbsp of curry powder 

2 tbsp oil 

1tbs fresh ginger

200g of frozen spinach

For the rice

1 can of coconut milk

150 grams of rice

For the sauce

2 tsp of curry powder 

2 tsp paprika 

2 tbsp soy sauce 

3 tbsp of lemon or lime juice

3 tbsp of chili sauce 

½ cup of peanut butter

Method

Step One: Preheat the oven to 200 C 

Step Two: Chop the squash, peppers and broccoli stem to about the size of a chickpea and place in a greased deep sided baking tin. Leave the Florets larger (about an inch diameter) and add to the tin. 

Step Three: Drain the chickpeas and add to the baking tin.

Step Four: Season the veg with balsamic, salt, pepper, mixed herbs, garam masala, paprika, Curry Powder and fresh ginger.

Step Five: Drizzle the oil on top and Roast for 45 minutes.

Step Six: Pop the frozen spinach in a bowl on the counter and allow to defrost as the veg roasts.

Step Seven: In a separate bowl pour the coconut milk over the rice stirring to mix in any cream that has separated. 

Step Eight: Once the veg is roasted, tip over the rice and coconut milk and cook for about 15 minutes or until the rice is done. 

Step Nine: 10 minutes into the rice cooking, stir in the now defrosted spinach. If not entirely defrosted, pop in the microwave in 30 second increments.

Step Ten: Mix the peanut butter, soy sauce, chili sauce, lemon juice, paprika, and curry powder in a small bowl. 

Step Eleven: After about 15 minutes when the rice is soft, take it out of the oven, tip the peanut sauce over and mix together covering everything in your sauce. 

Featured image credit: Spencer Haynes