Spinach Potato Rice Bowl

by girlappetit

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Spinach Potato Rice Bowl
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Spinach Potato Rice Bowl

Recipe by girlappetitCourse: plant based, recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calorieskcal

Turmeric Rice

  • 1/2 cup white basmati rice

  • 1/2 red bell pepper, thinly sliced

  • 1 large carrot, finely chopped

  • 1-2 Tbsp turmeric powder

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp fresh ground pepper

  • COCONUT CREAMED SPINACH

  • 5oz organic spinach

  • 5.4oz can unsweetened coconut cream

  • 1 Tbsp unsalted butter (or vegan butter)

  • ROASTED POTATOES

  • 1 large organic russet potato, cubed

  • 1/2 tsp salt

  • 1/2 tsp ground pepper

  • smoked paprika

  • avocado oil spray

RICE COOKING Directions

  • heat up a medium size ceramic, non stick, pan and add 1/2 cup of uncooked white basmati rice. Cook according to directions. (1/2 cup rice typically calls for 1 cup of water)
  • once water has been added in, add all of your seasonings
  • add sliced bell pepper and chopped carrots
  • cover and let rice cook WITH veggies inside
  • COCONUT CREAMED SPINACH
  • heat a medium size cast iron skillet (or pan) and melt butter
  • add all of the spinach and cook until wilted
  • add entire can of coconut cream
  • cover and cook for about 5 minutes
  • uncover and cook for another 5-8 (or until liquids have somewhat evaporated)
  • ROASTED POTATOES
  • preheat oven at 425
  • line baking sheet with parchment paper
  • in a bowl, toss potatoes, oil and seasonings until potatoes are coated evenly
  • place potatoes on baking sheet, spaced apart so they are not touching
  • bake for about 25-30 minutes, tossing half way through, until golden and crispy

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