Double Moroccan Plant-Based Mince & Spinach Rice
with Cucumber-Mint Salsa & Almonds
- Almond
- Soy
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Gluten
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
400 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Mint
1
Tomato
1 packet
Basmati Rice
(May be present: Soy, Wheat, Gluten.)
1 packet
Tomato Paste
1
Cucumber
1 packet
Coconut Milk
Cooking Steps
ā¢ Finely chop garlic. ā¢ In a medium saucepan, heat a drizzle of olive oil over medium heat. ā¢ Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. ā¢ 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. ā¢ Stir through baby spinach leaves until wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. ā¢ Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. Cook in batches if your pan is getting crowded. ā¢ Reduce heat to medium, then return all mince to pan, add tomato paste, chermoula spice blend and remaining garlic. Cook until fragrant, 1 minute. ā¢ Stir in the coconut milk and a generous splash of water. Simmer until slightly thickened, 1-2 minutes. ā¢ Season to taste.
ā¢ Meanwhile, roughly chop cucumber, tomato and mint leaves. ā¢ In a medium bowl, combine cucumber, tomato and mint. Add a drizzle of olive oil and the white wine vinegar. Toss to coat. Season to taste.
ā¢ Divide spinach rice between bowls. Top with Moroccan plant-based mince and cucumber mint salsa. ā¢ Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the dish's flavoursome Moroccan spices, with the warm mince and cool mint salsa creating a delightful combination.
- Ease of prep:Ā Several found it easy to make, though some felt the cooking instructions were a bit complicated.
- Suggestions:Ā Some preferred using less seasoning to reduce saltiness. Try adding a flatbread side or halving the rice for variety.
- Portions:Ā A few found the portion size small; consider adding a side dish to make it more filling.
- Plant-based mince:Ā Many were pleasantly surprised by the taste and quality, though some found the texture too soft.
