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Dinner
Foodi

Crispy Sweet Potato Rice Bowls

Now that we're starting to see inklings of Spring making an appearance, it feels like salad weather could be just around the corner. These sweet potato bowls are the perfect balance between cold and hot dishes, and are a super hearty and filing plant based lunch or dinner option, packed with colour and flavour! This will also make leftovers of the rice and possibly sweet potatoes, so you'll be all set for the week ahead!

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Item No. REC583EU
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By Charlotte Roberts
  • Contains Peanuts
Total Time
55m
Easy
3
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Ingredients

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • A pinch of sea salt and black pepper
  • To taste all purpose seasoning
  • 7.9oz basmati rice
  • 2 tbsp desiccated coconut
  • 7oz water
  • 3.5oz coconut milk (canned)
  • 1 tin black beans (drained and rinsed)
  • A sprinkle fresh coriander
  • 7oz red cabbage (finely shredded)
  • A sprinkle fresh pomegranate seeds to garnish
  • 2 tbsp smooth peanut butter
  • 1 tbsp agave syrup
  • As needed drizzle water
  • ½ garlic clove (crushed)
  • A pinch of grated ginger
  • 1 tsp tamari sauce
  • A pinch of chilli flakes (optional)

Instructions

Step 1
Start by prepping the potatoes and slice these into wedges

Step 2
Fill your Ninja Foodi Multi-Cooker with 200ml water and pop the chips into the basket compartment with the olive oil

Step 3
Pressure cook these for around 3 minutes, then carefully move the pressure release value to VENT. Once complete, remove the lid

Step 4
Set the cooker to Air Crisp and cook for 20 minutes. Once the chips are looking nice and crisp (check throughout the cooking process) toss with all purpose seasoning to taste

Step 5
For the rice, pour this into the bottom of the pressure cooker pot and add the water. Pressure cook this for 3 minutes, then again, carefully release all of the air from the valve

Step 6
Stir through the coconut milk, desiccated coconut and black beans, then set to air crisp for a further 10-15 minutes. This will leave you with some nice crispy bits as well

Step 7
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl

Step 8
Pop the chips back into the basket and set the cooker to warm whilst you prep the rest of the bowl

Step 9
Assemble the bowls with the shredded cabbage, rice, potatoes and a good sprinkling of coriander and pom seeds, then drizzle over the dressing. Store the leftover rice and potatoes for the week ahead