Vegetarian Sweet Chili Bowls
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Vegetarian Sweet Chili Bowls

Vegetarian Sweet Chili Bowls

with Protein Shreds and Ginger Rice

This is a rice bowl for all to love! It's jam-packed with flavour and hits all the notes that a classic Asian-inspired veggie bowl is known and loved for. A bed of fluffy ginger rice catches all the goodness. Tonight's dinner is sure to leave no plate uncleaned!


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

Preparation Time25 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Ginger-Garlic Puree

¾ cup

Jasmine Rice

113 g

Carrot, julienned

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

226 g

Shanghai Bok Choy

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp

Sweet Chili Sauce

2 unit

Green Onion

Not included in your delivery

¼ tsp


0.13 tsp


2 tbsp



Nutrition Values

Calories810 kcal
Fat37 g
Saturated Fat4 g
Carbohydrate89 g
Sugar12 g
Dietary Fiber5 g
Protein25 g
Cholesterol5 mg
Sodium1450 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 Cups
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Paper Towel


Cook rice

Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and half the ginger-garlic puree, then 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 the pot from heat. Set aside, still covered.


Meanwhile, thinly slice green onions. Core, then cut bok choy into 1-inch pieces.

Cook veggies

Heat a large non-stick pan over medium heat. When hot, add sesame oil , then bok choy and carrots. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add remaining ginger-garlic puree. Stir to coat veggies, 1 min. Transfer bok choy to a plate and cover with foil to keep warm.

Cook protein shreds

Pat protein shreds dry with paper towels. Add protein shreds and 1 tbsp oil (dbl for 4 ppl) to the same pan over medium. Using a spoon, break apart protein shreds. Cook, stirring often, until golden-brown and cooked through, 3-4 min.** Add soy sauce, sesame seeds and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring often, until coated, 1-2 min.

Finish and serve

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls, then top with protein shreds and veggies. Drizzle sweet chili sauce over top. Sprinkle remaining green onions over top.

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