Explore new cuisines with this addictively good West African bowl. Made with warming spices, fluffy vegetable-infused jollof rice, crisp string beans, bright mango, and a savory peanut sauce, this bowl will definitely make it into your weekly rotation. Can't do peanuts? Another nut butter or sunflower seed butter works just as well. Dig in!
Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
In a steamer basket, add green beans and carrots and steam for 10 minutes until tender. Set aside.
In a medium skillet, add ¼ cup vegetable broth and warm over medium-low heat. Add onions and saute for 3 minutes until translucent. Add ginger root, bell pepper, green peas and tomato and saute for an additional 5 minutes until tender. Add tomato sauce and spices, cook for 1 minute. Add remaining ¼ cup vegetable broth, black eyed peas and reduce to a low heat. Add swiss chard and cook for an additional 10 to 15 minutes. Add cooked rice mixture and stir to combine well. Remove from heat and transfer to a medium to large mixing bowl.
To assemble the West African Good Bowl: in a medium to large mixing bowl, add the peanut sauce to the veggies and Jollof rice mixture. Stir to combine well. In a medium serving bowl, add the rice and veggie mixture and garnish with steamed green beans, carrot and diced mango.