Warming Veggie 'Nduja, Chorizo and Sweet Potato Rice Bowl

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 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) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the black beans in a sieve.

c) Heat a large frying pan on medium heat with a drizzle of oil.

d) Once hot, add the chorizo and fry until it's starting to brown, 3-4 mins.

e) Add the garlic, tomato puree and vegan 'Nduja (add less if you'd prefer things milder). Cook until fragrant, 1 min. 

a) Add the beans, veg stock paste, honey and water for the sauce (see pantry for both amounts).

b) Bring to the boil then lower the heat and simmer until thickened, 3-4 mins. 

a) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the creme fraiche, roasted sweet potato and cheese.

c) Taste and season with salt and pepper if needed, then remove from the heat. Add a splash more water if you feel it needs it.