Veggie Rice Stew

When you are stuck for time, this is a quick and easy recipe to help you eat more veggies. A great recipe to try for Veganuary. I love having this when it’s really cold outside as its very warming. You can mix it up by using any other veggies you like. I prefer making mine with chickpeas.

Serves: 2

Ready in: 30 minutes

Ingredients

1 chopped onion
2 cloves of garlic
2 tomatoes
1 small sweet potato
Half a cauliflower or tin of chickpeas
1 cup of brown rice
1 teaspoon cumin
Pinch of chilli powder (optional)
salt
Veggie stock cube (I use Kallo)

Method

Saute the onion and cook until soft.
Add in chopped garlic to the onions and cook for 2 more mins.
Add in chopped tomatoes and some water to cover and cook for a few mins.
Chop the sweet potato and cauliflower/chickpeas, add to the onions, garlic and tomatoes. Saute for a couple of mins. Add in the salt, cumin, chilli and a veg stock cube.
In a separate pan half cook the brown rice then add to the veggies.
Cover with water and place lid on for 10 mins.
Stir and cook for another 10 mins or until soft.
Season to taste and enjoy!

Share this post

Other recipes

Toast toppers

Lentil & Vegetable Stew

Buckwheat Pancakes

Sweet Potato Hummus

Lemon Energy Balls

Lentil Dhal

Get My Recipes!

DISCLAIMER: All the information provided on this website is a result of personal research and experience, as well as over 4 years experience within the natural health industry. I am not a qualified chef, registered nutritionist, dietitian or medical professional. If you have any health concerns, you should always consult a health care professional.