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Veggie Cheeseburger Inspired Rice Bowl
Veggie Cheeseburger Inspired Rice Bowl

Veggie Cheeseburger Inspired Rice Bowl

with Baby Gem Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Veggie Cheeseburger Inspired Rice Bowl in just 20-25 minutes for a delicious and speedy meal.

Tags:
Family Friendly
Veggie
Allergens:
Milk
Sulphites
Soya
Celery
Egg
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Garlic Clove**

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains: Celery)

45 grams

Burger Sauce

(Contains: Egg, Mustard)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

100 milliliter(s)

Water for the Pork

Nutritional information

Energy (kJ)3024 kJ
Energy (kcal)723 kcal
Fat32 g
of which saturates10.1 g
Carbohydrate84.2 g
of which sugars12.7 g
Protein26.9 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Garlic Press
Grater
Medium Bowl
Large Frying Pan

Instructions

Rice Rice Baby
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. 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.

Do the Prep
2

a) Meanwhile, grate the cheese. 

b) Trim the baby gem, halve lengthways, then thinly slice.

c) Peel and grate the garlic (or use a garlic press).

Toss the Salad
3

a) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

b) Add the baby gem to the dressing. Toss to coat, then set aside.

Fry the Plant-Based Mince
4

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks.

c) Cook until the plant-based mince is browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

Add the Flavour
5

a) Add the garlic, tomato puree and Central American style spice mix to the pork. Cook until fragrant, 1 min.

b) Stir in the veg stock paste, honey and water for the plant-based mince (see pantry for both amounts). Bring to the boil and simmer until thickened, 2-3 mins.

Serve Up
6

a) Share the rice between your bowls. 

b) Top with the baby gem salad and spiced plant-based mince.

c) Sprinkle over the cheese and drizzle over the burger sauce.

Enjoy!

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