Vegan Miso Brown Rice Salad Bowls


Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it! 

Serves 4

Prep: 10 mins
Cook: 30 mins

Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.


  1. Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
  2. Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
  3.  Drain the sweetcorn and mix in with the rice along with the spring onions
  4. Chop the avocado into slices and arrange on top
  5. Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce
  6. Enjoy!



The Lockdown Larder – Friday Night Freezer Rice with Cheeky Chorizo


Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family! 

Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock. 

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.


  1. Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
  2. Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
  3. Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
  4. Pour the stock into the pan and give it a good stir
  5. Add you frozen veg and tomato puree or harissa paste with the dried herbs
  6. Give another good stir, bring to the boil and then simmer lid on for 10mins
  7. After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
  8. Serve with a few olives and fresh lemon slices if you have
  9. Dig in!



Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Healthy, filling cheap and delicious! Try out this Jordanian Inspired Baked Rice…makes great lunch box left overs too!

Serves: 4 as a main course

Prep: 15 -20mins
Cook: 1 hour

Ingredients: For the rice – 2 cups of basmati rice, 1 white or brown onion (thinly sliced), 1 courgette (diced into small cubes), 1 garlic clove (thinly sliced/crushed), 1 tbsp. olive oil, 8 cherry tomatoes, veggie stock cube, 1 tsp. turmeric, 1 tsp. dried thyme, 1 tsp, dried oregano, 1 tsp. sesame seeds, rind of 1/2 lemon

For the Crispy Chickpeas – can of chickpeas (400g before draining), 1 tsp. olive oil pinch of salt

For the Yogurt Sauce – 150g natural yogurt, small bunch of chopped parsley, 1/2 grated cucumber, juice of 1/2 a lemon, pinch of salt, grated/crushed clove of garlic.


  1. Pre-heat oven to 200f
  2. Heat 1 tbsp. of oil in a lidded oven proof pan, add to this the turmeric, thyme, oregano and sesame seeds
  3. Heat for a few minutes then add the garlic, onion and courgette and cook for a further 2-3 minutes
  4. Add two cups of basmati rice, mix well then add 4 cups of water and mix in a veggie stock cube
  5. Pop the cherry tomatoes on top and the rind from 1/2 a lemon, turn off the heat, pop the lid on and cook in the oven for one hour
  6. While the rice is cooking prepare your chickpeas and make your yogurt sauce
  7. Drain and rinse the can of chickpeas and leave to one side to make sure they are without any excess water
  8. Combine all the ingredients for your yogurt, mix well and leave in the fridge until ready to use, adding salt to taste
  9. Mix the chickpeas with a little oil and a pinch of salt, place on a baking tray and 20mins before your rice is ready pop in the top of the oven
  10. After 20mins the chickpeas should be nice and crispy and the rice ready
  11. Assemble your dish by plating up the rice, adding the yogurt on top and scattering over the crispy chickpeas. The rice should have formed a nice crisp on the bottom of the pan so be sure you add this to your dish too
  12. Dig in!

600,000 Syrian people are currently living as refugees in Jordan, with around half of them children. Save The Children are working in Jordan to ensure that they are receiving food, protection and education. To find out more please visit:

And if you would like to have a look at my previous recipes for Syria please click on the links below:

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Syrian Inspired Aubergine Dip with Honey and Pistachios

Syrian Inspired Fruit Salad

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x