Jollof Rice Veggie Bowl

Jollof rice is West Africa’s beloved one-pot celebration dish, simmered in a rich tomato base until every grain drinks up the spice. This veggie bowl leans on crushed tomatoes, curry, and smoked paprika for deep color and gentle heat, ready for easy lunch or meal prep.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 340 cal
• 9g protein
• 58g carbs
• 8g fat

Every recipe here is free to read.

Ingredients

• 1.5 cups long-grain rice, rinsed
• 1.5 cups canned crushed tomatoes
• 1 red bell pepper, chopped
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1.5 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 2.5 cups vegetable broth
• 2 cups frozen mixed vegetables
• 1 scotch bonnet or jalapeño, whole
• 2 tbsp olive oil
• 1.25 tsp kosher salt
• 1/4 cup fresh cilantro or parsley for garnish
• 4 lime wedges

Instructions

1. 1Heat olive oil in a wide heavy pot or deep skillet over medium heat; add diced onion and cook 4 minutes until translucent.
2. 2Stir in chopped red bell pepper, minced garlic, and grated ginger; cook another 2 minutes until fragrant.
3. 3Add tomato paste, curry powder, smoked paprika, and thyme; cook 1 minute to toast the spices and deepen the color.
4. 4Pour in crushed tomatoes and vegetable broth, then add the rinsed rice, bay leaf, whole scotch bonnet, and salt; stir once.
5. 5Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 18 minutes without lifting the lid.
6. 6Scatter the frozen mixed vegetables over the rice in the final 5 minutes of cooking so they steam through.
7. 7Remove from heat and let the pot sit covered 5 more minutes so the rice finishes absorbing liquid and becomes fluffy.
8. 8Discard the bay leaf and whole pepper (or mince a little for heat if desired); fluff the jollof gently with a fork.
9. 9Divide into four bowls, garnish with fresh herbs, and serve with lime wedges for a bright finish.
10. 10Cool completely before packing into meal-prep containers; reheats beautifully for smoky West African-inspired lunches all week.