Southern Style Plant-Based Mince Bowl
with Corn Rice & Creamy Avo Slaw
This plant-based mince bowl hails from the deep south, perfectly combining the fluffy corn rice with several tasty additions to make a seriously stacked bowl. This one is made that much better with the creamy avocado slaw.
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
(May be present: Gluten, Soy, Wheat.)
1
Avocado
1 packet
Garlic Paste
1 sachet
All-American Spice Blend
1 packet
Coriander
1 tin
Sweetcorn
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Slaw Mix
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Plant-Based Aioli
1 packet
Pre-Chopped Onion
Utensils
Cooking Steps
• Boil the kettle. Drain corn kernels. In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook corn and half the garlic paste, until fragrant, 1-2 minutes. Add jasmine rice, the boiling water (11/4 cups for 2 people/ 21/2 cups for 4 people) and a generous pinch of salt. • Stir, reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes.
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 with a drizzle of olive oil over medium-high heat. • Cook plant-based mince and pre-chopped onion, breaking up mince with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and remaining garlic paste and cook until fragrant, 1 minute. • Remove pan from heat then stir in sweet & savoury glaze and a splash of water, until combined. Season to taste.
• While the mince is cooking, slice avocado in half, scoop out flesh and thinly slice. • In a large bowl, combine slaw mix, avocado, plant-based aioli and a drizzle of olive oil. Season.
• Divide corn rice between bowls. • Top with Southern style plant-based mince and creamy avo slaw. • Tear over coriander to serve. Enjoy!
