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Ingredients
Veggies and Jollof Rice
2 ½ tbsp tomato paste
½ cup low-sodium vegetable broth, divided
¼ cup diced white or yellow onion
¼ cup diced green bell pepper
1 small tomato, diced
⅓ cup green peas
1 cup canned black eyed peas
¼ tsp ground cumin
¼ tsp chili powder
⅛ tsp curry powder
⅛ tsp ground allspice
¼ tsp turmeric powder
1 pinch ground cinnamon
1 cup store-bought pre-cooked brown rice or wild rice mix (such as Seeds of Change or Whole Foods brand)
1 cup chopped swiss or rainbow chard
½ tsp minced ginger root
1 medium carrot, cut lengthwise on a bias
1 cup cut green beans
½ mango, peeled and diced
Spicy Peanut Sauce
¼ cup peanut butter
1 tbsp low-sodium soy sauce or tamari
1 tsp toasted sesame oil
1 clove garlic, minced
¼ inch fresh ginger, minced
¼ jalapeno pepper, seeds removed
½ tbsp sriracha
¼ cup water, as needed
Instructions
Veggies and Jollof Rice
1
In a steamer basket, add green beans and carrots and steam for 10 minutes until tender. Set aside.
In a medium skillet, add ¼ cup vegetable broth and warm over medium-low heat. Add onions and saute for 3 minutes until translucent. Add ginger root, bell pepper, green peas and tomato and saute for an additional 5 minutes until tender. Add tomato sauce and spices, cook for 1 minute. Add remaining ¼ cup vegetable broth, black eyed peas and reduce to a low heat. Add swiss chard and cook for an additional 10 to 15 minutes. Add cooked rice mixture and stir to combine well. Remove from heat and transfer to a medium to large mixing bowl.
Spicy Peanut Sauce
2
Add peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeno and sriracha to blender. Blend on high speed for 30 seconds, adding water as needed to achieve a smooth, creamy consistency. Set aside.
To assemble the West African Good Bowl: in a medium to large mixing bowl, add the peanut sauce to the veggies and Jollof rice mixture. Stir to combine well. In a medium serving bowl, add the rice and veggie mixture and garnish with steamed green beans, carrot and diced mango.
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Ingredients
Veggies and Jollof Rice
2 ½ tbsp tomato paste
½ cup low-sodium vegetable broth, divided
¼ cup diced white or yellow onion
¼ cup diced green bell pepper
1 small tomato, diced
⅓ cup green peas
1 cup canned black eyed peas
¼ tsp ground cumin
¼ tsp chili powder
⅛ tsp curry powder
⅛ tsp ground allspice
¼ tsp turmeric powder
1 pinch ground cinnamon
1 cup store-bought pre-cooked brown rice or wild rice mix (such as Seeds of Change or Whole Foods brand)
1 cup chopped swiss or rainbow chard
½ tsp minced ginger root
1 medium carrot, cut lengthwise on a bias
1 cup cut green beans
½ mango, peeled and diced
Spicy Peanut Sauce
¼ cup peanut butter
1 tbsp low-sodium soy sauce or tamari
1 tsp toasted sesame oil
1 clove garlic, minced
¼ inch fresh ginger, minced
¼ jalapeno pepper, seeds removed
½ tbsp sriracha
¼ cup water, as needed
Directions
Veggies and Jollof Rice
1
In a steamer basket, add green beans and carrots and steam for 10 minutes until tender. Set aside.
In a medium skillet, add ¼ cup vegetable broth and warm over medium-low heat. Add onions and saute for 3 minutes until translucent. Add ginger root, bell pepper, green peas and tomato and saute for an additional 5 minutes until tender. Add tomato sauce and spices, cook for 1 minute. Add remaining ¼ cup vegetable broth, black eyed peas and reduce to a low heat. Add swiss chard and cook for an additional 10 to 15 minutes. Add cooked rice mixture and stir to combine well. Remove from heat and transfer to a medium to large mixing bowl.
Spicy Peanut Sauce
2
Add peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeno and sriracha to blender. Blend on high speed for 30 seconds, adding water as needed to achieve a smooth, creamy consistency. Set aside.
To assemble the West African Good Bowl: in a medium to large mixing bowl, add the peanut sauce to the veggies and Jollof rice mixture. Stir to combine well. In a medium serving bowl, add the rice and veggie mixture and garnish with steamed green beans, carrot and diced mango.