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.
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.
Ingredients
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 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
Utensils
Instructions
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.
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!
