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
Tomato
1 sachet
Coriander
200 g
Plant-Based Mince
(Contains: Soy; )
1
Cucumber
1 packet
Basmati Rice
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Lime
1 packet
Mild Chipotle Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
Not included in your delivery
1 tsp
honey
1 drizzle
olive oil
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!
