Vegetable Rice Bowl with Yoghurt Dip
Vegetable Rice Bowl with Yoghurt Dip | Recipe
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Vegetable Rice Bowl with Yoghurt Dip | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • For the bowl:

  • 2 tsps
    Vegetable Allrounder
    Spice up veggies in an instant £4.99 £66.53/kg Incl. 0% Tax, excl. shipping
  • 200 g
    wild rice
  • 750 ml
    vegetable stock
  • 2 tbsp
    olive oil
  • 1
    onion, diced
  • 150 g
    carrots, roughly grated
  • 1
    red pepper, cut into strips
  • 1
    yellow pepper, cut into strips
  • 1
    courgette, thinly sliced
  • fresh mint and parsley
  • For the yoghurt dip:

  • 300 g
    Greek yoghurt
  • 1 clove
    garlic, finely chopped
  • 1/2
    lemon, juice
  • salt and pepper, to taste

1
To make the yoghurt dip, put the Greek yoghurt in a bowl, add the garlic, lemon juice, salt and pepper. Stir well until all ingredients are well combined and set aside.


2
Rinse the rice thoroughly until the water runs clear. In a saucepan, bring the vegetable stock to the boil and add the rice. Cover and simmer over a low heat until the rice is cooked and the liquid is absorbed. Set aside.


3
Heat the oil in a large frying pan and sauté the onion.


4
Add the peppers and courgette slices and continue frying until the vegetables are tender but still have bite. Add the grated carrots and fry them briefly until they soften slightly.


5
Add the Vegetable Allrounder and rice to the pan and mix everything well until the seasoning is evenly distributed and the rice is well warmed through. Arrange the rice and vegetables in bowls and serve with the yoghurt dip. Garnish with fresh mint and parsley.

Nutritional information: (Per person)

Calories
385
kcal

Carbohydrates
48
g

Protein
13
g

Fat
16
g

Method

1
To make the yoghurt dip, put the Greek yoghurt in a bowl, add the garlic, lemon juice, salt and pepper. Stir well until all ingredients are well combined and set aside.


2
Rinse the rice thoroughly until the water runs clear. In a saucepan, bring the vegetable stock to the boil and add the rice. Cover and simmer over a low heat until the rice is cooked and the liquid is absorbed. Set aside.


3
Heat the oil in a large frying pan and sauté the onion.


4
Add the peppers and courgette slices and continue frying until the vegetables are tender but still have bite. Add the grated carrots and fry them briefly until they soften slightly.


5
Add the Vegetable Allrounder and rice to the pan and mix everything well until the seasoning is evenly distributed and the rice is well warmed through. Arrange the rice and vegetables in bowls and serve with the yoghurt dip. Garnish with fresh mint and parsley.

Nutritional information: (Per person)

Calories
385
kcal

Carbohydrates
48
g

Protein
13
g

Fat
16
g

Vegetable rice bowl

This one-pan dish brings together white rice, crunchy vegetables and a refreshing yoghurt dip, finished with our Vegetable Allrounder. A simple and healthy recipe that’s ideal as a light lunch or summer dinner!

 

Vegetable Allrounder

Have you tried our Vegetable Allrounder yet? It combines the savoury flavours of garlic, onions and peppers with the refreshing taste of lemon zest and a hint of chilli. Try more delicious recipes like vegan cauliflower buffalo wings using this spice blend!

Ingredients

Persons
  • For the bowl:

  • 2 tsps
    Vegetable Allrounder
    Spice up veggies in an instant £4.99 £66.53/kg Incl. 0% Tax, excl. shipping
  • 200 g
    wild rice
  • 750 ml
    vegetable stock
  • 2 tbsp
    olive oil
  • 1
    onion, diced
  • 150 g
    carrots, roughly grated
  • 1
    red pepper, cut into strips
  • 1
    yellow pepper, cut into strips
  • 1
    courgette, thinly sliced
  • fresh mint and parsley
  • For the yoghurt dip:

  • 300 g
    Greek yoghurt
  • 1 clove
    garlic, finely chopped
  • 1/2
    lemon, juice
  • salt and pepper, to taste
Recipe

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