Warming Veggie 'Nduja, Chorizo and Sweet Potato Rice Bowl
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Warming Veggie 'Nduja, Chorizo and Sweet Potato Rice Bowl

with Mixed Beans, Spinach and Flaked Almonds

Allergens:
Milk
Egg
Nuts

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 carton(s)

Mixed 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

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Nutritional information

Energy (kJ)3998 kJ
Energy (kcal)956 kcal
Fat39.4 g
of which saturates16.3 g
Carbohydrate113.4 g
of which sugars20.6 g
Protein36.9 g
Salt4.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Kettle
Knife
Sieve
Lid
Large Saucepan
Grater
Large Frying Pan

Instructions

1

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.

2

a) Meanwhile, pour the boiled water into a large saucepan with 0.25 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.

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the mixed 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. 

4

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. 

5

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. 

6

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!

7

Step 3 MOD: If you’re adding chorizo, add it to the pan before the flavourings. Fry, 3-4 mins, then add the flavourings and continue as instructed.