Cheesy Moroccan Plant-Based Mince & Spinach Rice
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Cheesy Moroccan Plant-Based Mince & Spinach Rice

Cheesy Moroccan Plant-Based Mince & Spinach Rice

with Cucumber-Mint Salsa & Almonds

Our plant-based mince looks, cooks and tastes a lot like the real deal, and stands up well to the cumin, paprika and turmeric in our chermoula spice blend. The spinach-laced basmati provides a touch of sweetness to enhance the Moroccan flavours and might be the yummiest way to get your greens in.

This recipe is under 650kcal per serving.

Tags:
Veggie
Calorie Smart
Over 30g protein
Quick Prep
Allergens:
Soy
Gluten
Wheat
Almond
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

currants

1 packet

baby spinach leaves

1 packet

plant-based mince

(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )

1 sachet

chermoula spice blend

1 packet

tomato paste

1

cucumber

2

baby capsicum

1 packet

Mint

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

⅔ cup

water (for the sauce)

20 g

plant-based butter

drizzle

white wine vinegar

1 tsp

sugar

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Nutritional Values

Energy (kJ)2667 kJ
Calories637 kcal
Fat18.7 g
of which saturates4.7 g
Carbohydrate79.3 g
of which sugars13.8 g
Dietary Fibre18.6 g
Protein31.4 g
Sodium1235 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, currants the water (for the rice) and a generous pinch of salt. Stir, then bring to boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • Stir through baby spinach leaves until wilted.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, chermoula spice blend and remaining garlic. Cook until fragrant, 1 minute. • Stir in the water (for the sauce), the plant-based butter and a pinch of brown sugar. Simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste. Sprinkle with Cheddar cheese, 1 minute. Remove from heat.

3
3

• Meanwhile, roughly chop cucumber, baby capsicum and mint leaves. • In a medium bowl, combine cucumber, baby capsicum and mint. Add a drizzle of olive oil and the white wine vinegar. Toss to coat. Season to taste.

4
4

• Divide spinach rice between bowls. Top with Moroccan plant-based mince and cucumber mint salsa. • Sprinkle with flaked almonds to serve. Enjoy!