Exquisite Vegetarian Nigerian Brunch Bowl – A Taste of Sunshine

Allergens

N/A (No known allergens)

Ingredients

• 1 cup of long grain rice
• 2 cups of vegetable broth
• 1/2 cup of bell peppers (red, green, and yellow)
• 1/2 cup of red onion, diced
• 1/4 cup of tomatoes, diced
• 1/4 cup of corn kernels
• 1/4 cup of black eyed peas
• 1/4 cup of spinach, chopped
• 1/4 cup of cilantro, chopped
• 2 tablespoons of vegetable oil
• 1 teaspoon of curry powder
• 1/2 teaspoon of ground ginger
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and has absorbed all the liquid, about 20 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
2. In another saucepan, heat the vegetable oil over medium heat. Add the onions and bell peppers, and cook until softened, about 5 minutes.
3. Stir in the curry powder and ground ginger, cooking for an additional minute to release their fragrance.
4. Add the tomatoes, corn kernels, and black eyed peas, and stir well. Cook for 2 3 minutes more until heated through.
5. Season with salt and pepper to taste.
6. Gently fold in the chopped spinach and cilantro, cooking just long enough to wilt the spinach, about 1 minute.
7. Divide the cooked rice between two bowls, spooning the vegetable stew over the top of each bowl.
8. Serve immediately, garnished with additional cilantro leaves and a sprinkle of ground black pepper if desired.

Chef’s Insight

The key to a successful dish is in the balance of flavors, textures, and colors. This recipe achieves that by combining tender rice with the vibrant stew.

Notes

Ensure you use vegetable broth for a vegetarian dish. - Adjust the spices to your preferred level of heat.