• Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, 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.

• Meanwhile, heat a large non-stick pan over medium heat.
• While the pan heats, thinly slice cilantro stems.
• Add plant-based protein, cilantro stems and half the garlic salt to a medium bowl. Season with pepper, then combine.
• Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add patties. Pan-fry until golden, 3-4 min.
• Remove from heat. Transfer patties to a plate.

• Meanwhile, cut half the lemon into wedges (whole lime for 4 ppl).
• Roughly chop cilantro leaves.
• Roughly chop spinach.
• Cut tomato into 1/2-inch pieces.

• When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 ppl) and 1/4 cup (1/2 cup) water.
• Return the pan to medium. Bring to a simmer, stirring often to combine.
• Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.
• Add spinach. Cook, stirring often, until wilted, 1 min.
• Season with pepper and remaining garlic salt.

• Return patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
• Season with salt and pepper.

• Add half the cilantro to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
• Divide cilantro rice between plates.
• Spoon sauce over rice. Top with patties.
• Sprinkle with remaining cilantro.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get plant-based ground protein, prep, cook and plate it in the same way the recipe instructs you to prep, cook and plate the turkey.**