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Spiced Fig and Golden Raisin Rice Bowls

Spiced Fig and Golden Raisin Rice Bowls

with Protein Shreds and Shirazi Salad
4.0(418)
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Calories
: 
860 kcal
Protein
: 
30g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Tree nuts
  • Almonds
  • Milk
  • Sulphites
  • Peanuts
  • Sesame
  • Sulphites
  • Milk
  • Tree nuts
  • Gluten
  • Egg
  • Soy
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Triticale
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

28 g

Sultana Raisins

(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)

28 g

Almonds, sliced

(Contains: Tree nuts, Almonds May contain traces of: Peanuts, Tree nuts)

1 unit(s)

Mini Cucumber

1 unit(s)

Tomato

1 unit(s)

Red Onion

3 tbsp

Yogurt Sauce

(Contains: Milk)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Soy, Mustard, Wheat, Triticale)

1 tbsp

Shawarma Spice Blend

(Contains: Sulphites May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Soy, Mustard, Wheat, Triticale)

2 tbsp

Fig Spread

(May contain traces of: Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard, Wheat, Fish, Crustaceans)

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories860 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber9 g
Protein30 g
Cholesterol20 mg
Sodium1190 mg
Trans Fat0.3 g
Potassium800 mg
Calcium225 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice and Cumin-Turmeric Spice Blend. Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Toast almonds
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn.)
  • Transfer to a plate.
Finish prep
3
  • Cut tomato into 1/4-inch pieces.
  • Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
  • Season tomato and cucumber with salt and pepper directly on the cutting board.
  • Peel, then cut onion into 1/4-inch-thick slices.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
Cook protein shreds
4
  • Reheat the same pan (from step 2) over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions. Reduce heat to medium. Cook, stirring occasionally, until protein shreds are lightly crisped and golden, 5-8 min.
  • Remove from heat. Add fig spread, Shawarma Spice Blend and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to coat.
Finish and serve
5
  • Fluff rice with a fork, then stir in spinach until wilted, 30 sec. Add raisins and half the almonds. Season to taste with salt and pepper. Stir to combine.
  • Divide rice between bowls.
  • Top with protein shreds, tomato and cucumber.
  • Drizzle yogurt sauce over top.
  • Sprinkle remaining almonds over top.

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