Chimichurri Rice Bowl
We love rice for a quick meal because it really is SO easy to make and who doesn't need more quick and easy plant based recipes in their life? "Chimichurri" is a wonderful word. Don't believe us? Say it out loud and you'll see! Not only is it a marvellous word, it's a phenomenally tasty sauce. Super fresh and zingy - a delight for the tastebuds. We decided to match the deliciousness of Chimichurri with rice and vegan meat alternative. This Chimichurri rice bowl is remarkably satisfying both for lunch and dinner. It would even make a great vegan lunch box idea. Give it a whirl, you won't be disappointed!
Serves
Ingredients
For the chimichurri
<item-todo-done>1 tsp salt<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 banana shallot small<item-todo-done><item-todo-done>1 jalapeño chilli<item-todo-done><item-todo-done>80ml red wine vinegar<item-todo-done><item-todo-done>½ tsp dried oregano<item-todo-done><item-todo-done>50g fresh coriander<item-todo-done><item-todo-done>25g parsley<item-todo-done><item-todo-done>100ml extra virgin olive oil<item-todo-done>
For the rice bowl
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>6 plant-based sausages - defrosted<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>½ tbsp smoked paprika<item-todo-done><item-todo-done>½ tsp cumin<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable basmati rice<item-todo-done><item-todo-done> tsp salt to taste<item-todo-done>
To serve
<item-todo-done>1 cucumber<item-todo-done><item-todo-done>4 radishes<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done>5g parsley<item-todo-done><item-todo-done>2 jalapeños<item-todo-done><item-todo-done> spring onion<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Before you start
Microplane | Deep frying pan
First, make the chimichurri
- Peel and finely dice the shallot
- Trim, halve, deseed and finely dice the jalapeno
- Peel and finely grate the garlic
- Cut the lemon in half
- Pick the coriander and parsley leaves and finely dice
Finish the chimichurri
- Add the shallot, garlic and jalapeno to a small bowl and stir to combine
- Squeeze the lemon juice into the bowl, catching any pips with your free hand
- Add the red wine vinegar, olive oil and oregano to the bowl and stir to combine
- Add the coriander and parsley and stir to combine
- Taste the chimichurri and season to perfection with salt and pepper
- Set the bowl to one side
Now, prepare the mince
- Crumble the sausage with your fingers into a mince
- Peel and finely dice the onion
- Trim, halve, core and dice the pepper
- Warm the olive oil in a deep frying pan over a medium heat
- Add the onion and a pinch of salt to the pan and stir for 4-5 minutes
- Add the crumbled sausage to the pan and stir for 4-5 minutes
- Add the pepper, chilli flakes, smoked paprika, cumin and black pepper to the pan and stir for 2-3 minutes
- Turn the heat right down
Now, complete the process
- Prepare your salad ingredients as you like them
- Prepare the rice according to pack instructions
- Add the rice to the pan and fold it into the sausage mince
- Drizzle the chimichurri over the rice and fold well to combine
- Taste the chimichurri Rice and season to perfection with salt and pepper
- Serve the chimichurri Rice into 4 bowls with the your salad, squeeze over a little lime juice and serve!