Warming Veggie 'Nduja, Chorizo and Sweet Potato Rice Bowl
with Black Beans, Spinach and Flaked Almonds
This Warming Veggie 'Nduja, Chorizo and Sweet Potato Rice Bowl will be on your table in less than 25 minutes. Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
30 grams
Tomato Puree
1 sachet(s)
Vegan ‘Nduja
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
90 grams
Diced Chorizo
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Boil a half-full kettle.
c) Chop the sweet potatoes into 1cm chunks (no need to peel) and pop onto a large baking tray.
d) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the black beans in a sieve.
c) Heat a large frying pan on medium heat with a drizzle of oil.
d) Once hot, add the chorizo and fry until it's starting to brown, 3-4 mins.
e) Add the garlic, tomato puree and vegan 'Nduja (add less if you'd prefer things milder). Cook until fragrant, 1 min.
a) Add the beans, veg stock paste, honey and water for the sauce (see pantry for both amounts).
b) Bring to the boil then lower the heat and simmer until thickened, 3-4 mins.
a) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the creme fraiche, roasted sweet potato and cheese.
c) Taste and season with salt and pepper if needed, then remove from the heat. Add a splash more water if you feel it needs it.
a) Share the rice between your serving bowls.
b) Spoon over the sweet potato and beans.
c) Sprinkle on the flaked almonds to finish.
Enjoy!
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