Chipotle BBQ Plant-Based Mince & Rice Bowl
with Cucumber Salsa & Coriander
Smokey, spicy, and totally satisfying—this chipotle bowl is a flavour-packed fiesta! Tender, saucy plant-based mince meets crisp, refreshing cucumber salsa, all topped off with a sprinkle of fresh coriander for the perfect zing. It’s bold, balanced, and guaranteed to spice up your mealtime!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
basmati rice
1
cucumber
1
tomato
½
lime
1 packet
plant-based mince
(Contains: Soy; )
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
½ packet
Mild Chipotle Sauce
(May be present: Almond, Gluten, Eggs, Sesame, Soy, Fish, Cashew, Wheat)
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, finely chop cucumber and tomato. Slice lime into wedges. • In a medium bowl, combine cucumber, tomato, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove pan from heat, add BBQ sauce, mild chipotle sauce, the honey, butter and a splash of water, and toss to coat. Season to taste.
• Divide rapid rice between bowls. • Top with chipotle BBQ plant-based mince and cucumber salsa. • Tear over coriander. Serve with remaining lime wedges. Enjoy!
