Veggie Cheeseburger Inspired Rice Bowl

Name: Veggie Cheeseburger Inspired Rice Bowl with Baby Gem Salad
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 150 grams Basmati Rice; 30 grams Mature Cheddar Cheese; 1 unit(s) Baby Gem Lettuce; 2 unit(s) Garlic Clove**; 15 milliliter(s) Cider Vinegar; 2 unit(s) Unconventional Plant-Based Burgers; 30 grams Tomato Puree; 1 sachet(s) Central American Style Spice Mix; 10 grams Vegetable Stock Paste; 45 grams Burger Sauce; ½ tsp Sugar; 1 tbsp Olive Oil for the Dressing; 1 tbsp Honey; 100 milliliter(s) Water for the Pork

with Baby Gem Salad

Recipe Development TeamPublished on June 03, 2024

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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

Cooking Instructions and Tips

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.

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).

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.

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.

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.