Main dishes
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Veggie Ricebowl

Jambalaya

I found out that if you throw some rice and veggies together, apparently it is called “Jambalaya”… 🙂 This is an awesome idea for when you have leftover veggies at home and don’t know what to do with them.

The meal is loaded with nutrients and vitamins because of all the vegetables and it leaves you feeling full and nourished. It is also a perfect recipe to prepare in advance and then take as lunch to work the next day (or the next 3)! If you make a lot, you could even freeze a few portions and stock them for busier days.

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Ingredients (about 4 servings):

  • 1 cup (uncooked) brown rice
  • juice of 1/2 lemon
  • 1 clove garlic
  • 1 tsp onion powder
  • salt & pepper
  • olive oil

veggies you like, I chose:

  • 1 eggplant
  • 1/2 sweet potato
  • 1 small zucchini
  • 1 can of mixed beans
  • 1 small can sweet corn

Instructions:

  1. Cook rice according to instructions on package. Then mix with 1 clove of garlic (finely chopped), onion powder and salt & pepper to taste.
  2. Prepare the vegetables the way you like them best. I did the following: Cut the eggplant in halves lengthwise and cut the flesh in a criss-cross pattern (exactly how prepared in THIS recipe). Lay out halves on a baking sheet and sprinkle with olive oil & pepper. Bake in the oven at 200°C (400°F) for 40 Minutes. Take it out and sprinkle with lemon juice and sea salt. Cut into small pieces.
  3. Peel sweet potato and cut into little cubes. Then cook in boiling water for about 15 minutes or until soft.
  4. Cut zucchini in quarters, then slices to get little pieces. Heat up a tablespoon of olive oil in a big pot and roast the zucchini until it gets softer.
  5. Then, stir rice in with the zucchini. Over low heat, add sweet potato, eggplant, mixed beans and corn. Mix everything, then add any leftover lemon juice and salt & pepper to taste.

 

Veggie Ricebowl
This Jambalaya is an awesome idea for when you have leftover veggies at home and don’t know what to do with them. The meal is loaded with nutrients and vitamins and it leaves you feeling full and nourished. It is also a perfect recipe to prepare in advance and then take as lunch to work the next day
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Ingredients
  1. 1 cup (uncooked) brown rice
  2. juice of 1/2 lemon
  3. 1 clove garlic
  4. 1 tsp onion powder
  5. salt & pepper
  6. olive oil
veggies you like, I chose
  1. 1 eggplant
  2. 1/2 sweet potato
  3. 1 small zucchini
  4. 1 can of mixed beans
  5. 1 small can sweet corn
Instructions
  1. Cook rice according to instructions on package. Then mix with 1 clove of garlic (finely chopped), onion powder and salt & pepper to taste.
  2. Prepare the vegetables the way you like them best. I did the following: Cut the eggplant in halves lengthwise and cut the flesh in a criss-cross pattern. Lay out halves on a baking sheet and sprinkle with olive oil & pepper. Bake in the oven at 200°C (400°F) for 40 Minutes. Take it out and sprinkle with lemon juice and sea salt. Cut into small pieces.
  3. Peel sweet potato and cut into little cubes. Then cook in boiling water for about 15 minutes or until soft.
  4. Cut zucchini in quarters, then slices to get little pieces. Heat up a tablespoon of olive oil in a big pot and roast the zucchini until it gets softer.
  5. Then, stir rice in with the zucchini. Over low heat, add sweet potato, eggplant, mixed beans and corn. Mix everything, then add any leftover lemon juice and salt & pepper to taste.
Our Vegan Revolution http://www.ourveganrevolution.com/

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