• Finely chop garlic. 
• Roughly chop baby spinach leaves. 
• Thinly slice brown onion (see ingredients). 
• Thinly slice carrot into half-moons. 
• Drain sweetcorn. 
• In a medium bowl, combine beef mince, fine 
breadcrumbs, Tex-Mex spice blend, the egg, half 
the garlic and a pinch of salt. 
• Using damp hands, roll heaped spoonfuls of the 
beef mixture into small meatballs (4-5 per person). 
Transfer to a plate.  

• In a large frying pan, heat a drizzle of olive oil over 
high heat. 
• Cook carrot and corn until tender and lightly 
browned, 4-5 minutes. Transfer to a large bowl. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. 
• Cook remaining garlic until fragrant, 1 minute. 
• Add cauliflower & broccoli rice mix and stock 
concentrate and cook until softened, 2-4 minutes. 
• Remove pan from heat, then stir through cooked 
carrot and corn. Transfer to a bowl. 
• Season to taste with salt and pepper and cover to 
keep warm.  

• Wipe out frying pan, then return to medium-high 
heat with a generous drizzle of olive oil. 
• Cook meatballs, turning, until browned,  
5-7 minutes. 
• Reduce heat to medium, then add onion, stirring 
regularly, until softened, 4-5 minutes. 
• Add the balsamic vinegar, brown sugar and a 
splash of water. Mix well. 

TIP: Add a splash more water to loosen the onion 
mixture, if needed.

• Meanwhile, to the bowl with veggie rice, add baby 
spinach and a drizzle of white wine vinegar and 
olive oil. 
• Toss to combine. Season to taste. 

• Divide broccoli-cauli rice between bowls. 
• Top with Tex-Mex beef meatballs and  
caramelised onions. 
• Serve with a dollop of Greek-style yoghurt. Enjoy!