Spicy Nourish Bowl | Vegan


This is a paid collaboration with Banhoek Chilli Oil.

I love speedy meals, anything that takes me under half an hour to prepare and cook and I'm in.
This is such a simple, nourishing meal full of crunchy greens, but is also made enjoyable due to the flavours and different textures in the dish. I absolutely love nourish bowls like this and I can't wait to show you more of these over time as they're so easy to whip up, but are packed full of nutritious ingredients and flavour!

Not only is this a really quick and easy meal, but it's also great to meal prep for the week so that you have some healthy lunches or dinners throughout the week!

- Spicy Nourish Bowl -

Serves: 2   Prep Time: 5 mins  Cook Time: 15 mins

You will need:

-1 cup rice
- 1 tbsp piri piri seasoning
- 2 tsp paprika

- 200g vegan chicken pieces
- 1 tsp olive oil
- 1 tbsp soy sauce

- 6 tenderstem broccoli 
- 1/2 a small aubergine, sliced and cut into quarters
- small handful mangetout
- 4 baby corns, cut into small chunks
- large handful of kale
- 2 tsp garlic
- 1 tbsp lemon juice
- 1 tbsp caramlised onion hummus (or other flavour)

Method - 

1. Cook the rice as normal. Once cooked, stir in the piri piri seasoning and paprika. This makes the rice more enjoyable with the addition of flavour, as well as the flavours complimenting the rest of the bowl.

2. In a small frying pan, add the olive oil and keep on medium heat. Add the vegan chicken pieces (whatever your favourite is, I personally like vegan quorn "chicken" pieces and the Frys Family "chicken" pieces). Allow the chicken pieces to cook at least halfway before adding a bit of soy sauce so they're not so bland. This is optional of course, as if your chicken pieces are already flavoured you won't need to.

3. In another, large frying pan, add the Banhoek Chilli Oil and garlic on low - medium heat. Allow the pan to heat up and the garlic to become fragrant before adding the tenderstem broccoli, aubergine, mangetout, baby corns and kale. Cook everything for around 5 minutes before adding the lemon juice. Cook for a further 4 minutes. 

4. Serve the piri piri rice into two separate bowls. Remove the vegan chicken pieces from the heat and separate this between the two bowls. The vegetables should be cooked by this time, so again, dish this up between the two bowls.

5. I then topped each of mine with a scoop of caramlised onion hummus. This is personally my favourite flavour, but you could use whatever flavour you like! I think red pepper or plain would work perfectly. 

You can purchase Banhoek Chilli Oil here.

What's your favourite spicy dish?

Love Always,
Shannon x

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