Quick Spiced Lamb and Veggie 'Nduja Rice Bowl
with Sweet Potato, Aioli and Rocket
- Egg
- Mustard
Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. Here, we're using it to spice up lamb mince to make a tasty topping for rice that's ready in less than 25 minutes.
Ingredients
1 unit(s)
Sweet Potato
150 grams
Basmati Rice
200 grams
Lamb Mince
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
½ sachet(s)
Vegan ‘Nduja
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Chop the sweet potato into 1cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice is cooking, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Stir the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the pan.
b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
c) Once thickened, stir in the sugar and butter (see pantry for both amounts).
d) Season with salt and pepper.
a) Once roasted, stir the sweet potato through the sauce.
b) Add a splash of water if you feel it needs it.
a) Share the rice between your bowls.
b) Top with the spiced lamb and drizzle over the aioli.
c) Add a handful of the rocket and a drizzle of oil over the top of the leaves to finish.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, spicy taste; some found the aioli balanced the heat nicely.
- Ease of prep: Quick and simple to prepare, with several mentioning how easy it was to cook.
- Suggestions: Consider adding onion, chilli, and garlic for extra flavour; roast sweet potatoes longer for better texture.
- Portions: Some felt the recipe could benefit from more lamb mince, especially when serving three people.
- Spice level: Adjust 'Nduja amount to taste; those sensitive to spice might use less for a milder dish.
