Spiced Fig and Golden Raisin Rice Bowls
with Protein Shreds and 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.
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Basmati rice • Red onion • Roma tomatoes • Cucumber • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Raisins (raisins, cottonseed oil and/or sunflower oil) • Almonds • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
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 Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Milk, Mustard, Triticale, Wheat, Sulphites, Peanuts, Sesame)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.)
- 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.
- 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.