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Savoury Plant-Based Protein Shred Bowls
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Savoury Plant-Based Protein Shred Bowls

Savoury Plant-Based Protein Shred Bowls

with Ginger-Garlic Rice and Veggies

Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful protein shred bowls. Taking a pic for the 'gram'? #putaneggonit!

Tags:
Spicy
Quick
Veggie
Allergens:
Soy
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

1 piece

Sweet Bell Pepper

56 g

Snow Peas

1 piece

Green Onion

2 tbsp

Ginger-Garlic Puree

2 tbsp

Sweet Chili Sauce

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories790 kcal
Fat36 g
Saturated Fat4 g
Carbohydrate97 g
Sugar21 g
Dietary Fiber3 g
Protein24 g
Cholesterol15 mg
Sodium2730 mg
Trans Fat0.1 g
Potassium350 mg
Calcium75 mg
Iron3.75 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.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Using a strainer, rinse rice until water runs clear. Once boiling, add rice and half the ginger-garlic puree to the pot. Stir to combine. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Trim snow peas.Thinly slice green onion. Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.Remove from heat, then season veggies with salt and pepper, to taste. Transfer to a plate, then cover to keep warm.

Cook protein shreds
4

Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.** Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.

Finish and serve
5

Fluff rice with a fork, then stir in half the green onions. Divide ginger-garlic rice between bowls. Top with veggies, protein shreds and fried eggs, if using. Top with spicy mayo and remaining green onions.

Got eggs? (optional)
6

If desired, while protein shreds cook, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)

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