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!
Crispy Sweet Potato Rice Bowls
- 2 large sweet potatoes
- 1 tbsp olive oil
- Pinch sea salt and black pepper
- All purpose seasoning to taste
- 1 cup basmati rice
- 2 tbsp desiccated coconut
- 200 ml water
- 100 ml coconut milk (canned)
- 1 tin black beans (drained and rinsed)
- Sprinkle fresh coriander
- 200g red cabbage (finely shredded)
- Sprinkle fresh pomegranate seeds to garnish
- 2 tbsp smooth peanut butter
- 1 tbsp agave syrup
- Drizzle water
- 1/2 clove crushed garlic
- Pinch grated ginger
- 1 tsp tamari sauce
- Pinch chilli flakes - optional
Start by prepping the potatoes and slice these into wedges.
Fill your Ninja Foodi with 200ml water and pop the chips into the basket compartment with the olive oil.
Pressure cook these for around 3 minutes, then release all of the air before removing the lid.
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.
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.
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!
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl.
Combine the peanut butter, tamari, agave, ginger, garlic and chilli and mix until smooth. Gradually add in a drizzle of water until you’ve created a pourable consistency.
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!