Creamy Sundried Tomato And Spinach Rice Bowl Recipe

About this recipe

This Creamy Sundried Tomato and Spinach Rice Bowl is an indulgent yet healthy Italian-inspired dinner that’s perfect for busy evenings. Fluffy long-grain rice is paired with the rich umami flavor of sundried tomatoes, the sweetness of cherry tomatoes, and the vibrant goodness of fresh spinach. All these ingredients are enveloped in a luscious, dairy-free coconut milk sauce seasoned with a blend of Italian spices. To finish, a sprinkle of vegan Parmesan-style cheese adds a delightful savory kick. This high-protein dish provides 16g of protein per serving, along with 71g of energy-boosting carbohydrates and a healthy dose of fiber. It’s a comforting, satisfying meal that’s ready in just 35 minutes. Serve it for a cozy dinner or as a quick meal prep option for the week — either way, it’s sure to become a favorite!

Ingredients

• 190G Sundried Tomatoes In Oil, 190G
• 1 Bunch Spinach Fresh 1 Bunch
• 250G Tilda Wholegrain Basmati Rice 250g
• 50G Black Garlic Cloves, 50G
• - Biona Organic Whole Cherry Tomatoes
• - Biona Capers In Olive Oil
• 165 Ml Tropical Sun Coconut Milk Mini
• 75G Greenfields Hot Wings Seasoning, 75G
• - Jalpur Rice Flour
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 300G Organic Country-Style Miso, 300G
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
2. 2. Cook the rice by boiling it in a pot with 240 ml of water and a pinch of salt until tender, about 12 minutes.
3. 3. While the rice cooks, finely chop the garlic and shallots, and slice the sundried tomatoes and cherry tomatoes.
4. 4. Heat the olive oil in a large skillet over medium heat, then sauté the garlic and shallots until fragrant and softened, about 2 minutes.
5. 5. Add the sundried tomatoes and cherry tomatoes to the skillet and cook for 3-4 minutes until they release their flavors.
6. 6. Stir in the spinach and let it wilt completely, which should take about 2 minutes.
7. 7. Pour in the coconut milk and sprinkle in the Schwartz Italian Seasoning, stirring to combine evenly.
8. 8. Whisk the rice flour with a small amount of water to create a slurry, then add it to the skillet to thicken the sauce.
9. 9. Season the mixture with salt and black pepper to taste, then simmer for 3-4 minutes until the sauce is creamy.
10. 10. Fold the cooked rice into the skillet and mix well to coat evenly with the sauce.
11. 11. Sprinkle the Mozzarisella Granri Plant Based Grated Parmesan Style over the rice and stir until melted and incorporated.
12. 12. Garnish the dish with freshly chopped parsley before serving.