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.
The quantities provided above are averages only.
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
28 g
Almonds, sliced
(Contains Almonds)
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 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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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 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.)
- 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.
- 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.