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Charred Tenderstem & Cherry Tomato Rice Bowl with Romesco Sauce

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 1
  • Category: Dinner
  • Cuisine: Vegan

Description

A quick, easy, healthy and accidentally vegan rice bowl full of vibrant colours and bright flavours. This recipe makes roughly 6 portions of sauce and keeps well for a week in the fridge.


Ingredients

Scale

For the Rice Bowl

  • 55g (2 oz) Brown Basmati Rice
  • 100g (3 1/2 oz) Tenderstem Broccoli
  • 1012 Cherry Tomatoes
  • Chilli Infused Extra Virgin Olive Oil (see notes)
  • Sea Salt and Freshly Ground Black Pepper

For the Romesco Sauce

  • Small Handful Blanched Almonds
  • 200g (7 oz) Jarred Roasted Peppers, roughly chopped
  • 1/2 tsp Sweet Smoked Paprika
  • 2 tsp Sherry Vinegar
  • 1 tbsp Extra Virgin Olive Oil (see notes)
  • Sea Salt

Instructions

  1. Boil the rice in a pan of boiling water for 25 minutes, until tender. I prefer to cook rice like pasta and drain it well afterwards as it is almost impossible to burn it this way!
  2. Meanwhile, pre-heat the grill to 200 degrees (390 farenheit) and make the sauce.
  3. To make the Romesco, add all the ingredients except for the salt to a blender (I use this one) and blend until smooth. Season to taste with salt.
  4. 10 minutes before the rice is ready, toss the broccoli and tomatoes – leave them whole – together with a good drizzle of chilli infused oil and a generous amount of salt and pepper on a baking sheet. Grill until the broccoli is charred and tender, and the tomatoes have started to blister.
  5. Serve the veggies and any cooking juices spooned over the rice, finished with a very generous drizzle of the Romesco sauce.

Notes

Pomora are kind enough to gift me a fantastic quarterly olive oil selection which I use for everything and I’m using their chilli infused oil here. Alternatively if you don’t have a favourite brand, use regular olive oil with a pinch of dried chilli flakes.

Lots of traditional Romesco sauces have garlic in but I find it too harsh;  feel free to use some garlic infused olive oil here instead; again, I use Pomora’s.