Spicy Rice Bowl Recipe

Rinse and sauté

Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and sauté 30 seconds until fragrant.

Toast and season rice: Add the rinsed rice to the pan and stir 1–2 minutes to lightly coat and toast. Stir in the tomato purée, smoked paprika, ground cumin, chili flakes, salt and pepper. Cook 1 minute to bloom the spices.

Cook: Add 3 cups water or stock and bring to a simmer. Cover, reduce heat to low and cook 15–18 minutes until rice is tender and liquid absorbed. Remove from heat and let sit covered 5 minutes.

Finish: Fluff rice with a fork, stir in 1 tbs lemon juice and adjust seasoning to taste.

Trim: Trim any tough ends from the Tenderstem® broccoli. Toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Cook: Heat a large non-stick skillet or grill pan over medium-high heat. Add the broccoli and cook, turning occasionally, 4–6 minutes until bright green and just tender with some charred spots. Alternatively, roast at 220°C/425°F for 10–12 minutes.

Hold: Keep warm until serving.

Combine vegetables: In a bowl combine shredded red cabbage, green cabbage, grated carrot, sliced red pepper and spring onion.

Dress: In a small bowl whisk 1 tsp olive oil, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/4 tsp salt and chopped coriander. Toss the dressing through the slaw and let sit 5–10 minutes to soften slightly.

Make brine: In a small saucepan combine 1/2 cup vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Add mustard seeds and peppercorns if using. Bring to a simmer to dissolve sugar and salt, then remove from heat.

Pickle: Place cauliflower florets in a jar or heatproof bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (up to overnight) before serving.

Prepare: Spoon 3/4 cup houmous into a small bowl or the serving bowl and create a shallow well in the center with the back of a spoon. Drizzle 1 tsp olive oil over top.

Toast seeds: In a small dry skillet over medium heat, toast 2 tbs sunflower or pumpkin seeds, stirring, until fragrant and just beginning to brown, about 2–3 minutes. Add 1 tsp olive oil, 1/2 tsp smoked paprika and 1/4 tsp cayenne; stir to coat and remove from heat.

Optional protein: If adding chicken, season 200 g chicken breast or thigh pieces with salt and pepper and cook in a hot skillet with 1 tbs oil 5–7 minutes per side until internal temperature 74°C/165°F (depending on thickness). For halloumi, slice and grill or pan-fry 2–3 minutes per side until golden.

Assemble bowls: Divide the spiced rice between two bowls. Add a portion of the Tenderstem® broccoli, a generous spoonful of crunchy rainbow slaw, a few tablespoons of pickled cauliflower and a dollop of houmous in each bowl. Scatter the PERi-PERi seeds over the houmous and salad. Garnish with fresh coriander leaves and lemon wedges. Serve immediately.