with Protein Shreds and Creamy Shirazi Salad
Driven by earthy shawarma spices, this veggie meal packs a 1-2 punch like no other. Fragrant golden turmeric rice and a creamy yogurt-sauce drizzle are the ultimate accompaniment to these sticky glazed plant-based protein shreds.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Basmati Rice
0.75 cup
Sultana Raisins
28 g
Almonds, sliced
28 g
Mini Cucumber
1 unit(s)
Tomato
1 unit(s)
Red Onion
1 unit(s)
Yogurt Sauce
3 tbsp
Cumin-Turmeric Spice Blend
1.5 tsp
Shawarma Spice Blend
1 tbsp
Fig Spread
2 tbsp
Baby Spinach
56 g
Unsalted Butter
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice and cumin-turmeric spice blend. Stir to mix, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn.)
- Transfer to a plate.
- Cut tomato into 1/4-inch pieces.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Season tomato and cucumber with salt and pepper directly on cutting board.
- Peel, then cut onion onto 1/4-inch-thick slices.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Reheat the same pan from step 2 over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions. Reduce heat to medium. Cook, stirring occasionally, until protein shreds are lightly crisped and golden, 5-8 min.**
- Remove from heat. Add fig spread, shawarma spice blend and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to coat.
- Fluff rice with fork then stir in spinach until wilted, 30 sec. Add raisins and half the almonds. Season to taste with salt and pepper. Stir to mix.
- Divide rice between bowls.
- Top with protein shreds, tomato and cucumber.
- Drizzle yogurt sauce over top.
- Sprinkle remaining almonds over top.
850
kcal
Calories
40
g
Fat
8
g
Saturated Fat
103
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
30
g
Protein
20
mg
Cholesterol
1040
mg
Sodium
0.3
g
Trans Fat
850
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
