Not too long ago, we rounded up some of our favourite healthy (and Insta-worthy) cafes to put on your list if you’re ever headed to Bali. For those of you who aren’t any time soon, we’ve got a recipe that can bring the essence of Bali to your table at home! Packed full of fresh veggies Indonesian dishes are known for, what we love most about this recipe is that the sauce is slightly sweet and sour for a real flavour explosion.
1 cup red rice
1 teaspoon coconut oil
1 brown onion, diced
1 garlic clove, chopped
2 bunches broccolini, cut into 4cm pieces
2–3 handfuls baby spinach leaves,
1 carrot, grated
1⁄2 cup torn basil leaves
1 handful fried shallots
4 spring onions, sliced
1 handful roasted cashew nuts
1⁄2 cup tamari
2 tablespoons rice syrup or alternative
sweetener of your choice
1⁄2 cup homemade chilli sauce (page 109 of recipe book) or you can use store-bought sweet chilli sauce and leave out the extra sweetener
1. Cook the rice according to the packet instructions, then set aside to cool.
2. To make the sauce, combine all the ingredients in a bowl.
3. Heat the coconut oil in a large frying pan over medium heat, add the onion and cook for 3 minutes or until soft. Add the garlic and cook for 1–2 minutes or until fragrant.
4. Add the broccolini and toss for around 3 minutes until heated through.
5. Add the rice and cook, tossing, until heated through.
6. Add the spinach and toss until it begins to wilt.
7. Add a splash of water any time the rice mixture seems dry. Add half the sauce and toss until
8. Before serving, stir through the remaining sauce and the carrot and basil. Spoon into bowls and top with fried shallots, spring onion and roasted cashews.
Recipe extract from The Compassionate Kitchen. Available now at Booktopia.