I love meals that can be made on a Sunday and eaten all through the week as leftovers. One of my favorites is this jambalaya. It's really easy to make, has lots of flavor, a great texture, and is perfect to reheat for lunches or dinners. It takes a bit of time (but not effort) to cook it, but it's so very worth it. This recipe is adapted from the cookbook "The Inspired Vegan."
 

Prep time: 15 minutes 

Cook time: 2 hours 

Total time: 2 hours 15 minutes 

Yield: 6-8 servings

Spicy Sweet Potato Jambalaya

Ingredients

  • 1 cup diced yellow onion
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 pinch coarse sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup long-grain brown rice, soaked in water overnight, then drained
  • 2 teaspoons tomato paste
  • 3 cups vegetable stock
  • 1 cup chopped canned tomatoes with their juice
  • 1 cup carrots, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup yellow potatoes, peeled and diced
  • 2 teaspoons dried parsley
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat oven to 450 degrees Fahrenheit. In a large skillet over low heat, combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil. Saute the mixture, stirring often, until the onions are softened.
  2. Add the rice, then increase the heat to high. Cook the rice mixture for about 2 minutes, stirring often. When the water is evaporated, add the tomato paste, and stir to incorporate.
  3. Add the vegetable stock and the tomatoes, bring the mixture to a boil, then remove the skillet from the heat and set it aside, allowing the rice to absorb the water.
  4. In a medium bowl, combine the vegetables, the rest of the olive oil and 1/2 teaspoon of salt. Stir to coat the vegetables in oil, and then place them on a roasting pan or cookie sheet lined with parchment paper. Roast the vegetables for about 40 minutes, checking turning them half way through to roast all sides evenly.
  5. Once done, stir the roasted vegetables into the rice mixture. Bring the skillet to a boil again, cover and lower the heat to low. Let the mixture simmer until most of the liquid is absorbed, about 50 minutes. Then, remove the skillet from the heat but keep the lid on, letting the rice steam for another 10 minutes.
  6. When done, stir in the parsley and adjust salt and pepper to taste. Serve hot, and enjoy!

jambalaya

Related on MNN: