Spiced Fig and Golden Raisin-Rice Bowls
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Spiced Fig and Golden Raisin-Rice Bowls

Spiced Fig and Golden Raisin-Rice Bowls

with Protein Shreds and Creamy Shirazi Salad

Driven by earthy shawarma spices, this veggie meal packs a 1-2 punch like no other. Fragrant golden turmeric rice and a creamy yogurt-sauce drizzle are the ultimate accompaniment to these sticky glazed plant-based protein shreds.

Low CO2

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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

28 g

Sultana Raisins

28 g

Almonds, sliced

(Contains Almonds)

1 unit(s)

Mini Cucumber

1 unit(s)


1 unit(s)

Red Onion

3 tbsp

Yogurt Sauce

(Contains Milk)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber9 g
Protein30 g
Cholesterol20 mg
Sodium1040 mg
Trans Fat0.3 g
Potassium850 mg
Calcium225 mg
Iron5.5 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
Medium Bowl


Cook rice
  • 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 mix, 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
  • 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
  • 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 cutting board.
  • Peel, then cut onion onto 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
  • Reheat the same pan from step 2 over medium-high heat.
  • 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
  • Fluff rice with fork then stir in spinach until wilted, 30 sec. Add raisins and half the almonds. Season to taste with salt and pepper. Stir to mix.
  • Divide rice between bowls.
  • Top with protein shreds, tomato and cucumber.
  • Drizzle yogurt sauce over top.
  • Sprinkle remaining almonds over top.