Herbed Pea And Spinach Rice Bowl Recipe

About this recipe

The Herbed Pea and Spinach Rice Bowl is a delightful, high-protein vegetarian lunch perfect for busy weekdays. This Indian-inspired dish features fluffy Gi Surati Kolum Rice infused with aromatic cinnamon, paired with vibrant green peas, nutrient-packed spinach, and rehydrated soy protein mince for a satisfying, wholesome meal. Cooked in just 35 minutes, the bowl is lightly spiced with a blend of Indian curry spices, delivering a comforting yet flavorful experience. Ideal for those seeking a balanced meal, this rice bowl offers a hearty 53g of protein per serving, along with fiber and slow-digesting carbohydrates to keep you energized all afternoon. Serve it warm and enjoy the medley of textures and tastes that make every bite a joy.

Ingredients

• 100 G Fresh Green Peas 100g
• 1 Bunch Spinach Fresh 1 Bunch
• 500G Tropical Sun Basmati Rice 500g
• - Biona Capers In Olive Oil
• 50G Rajah Whole Cinnamon Bark 50G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Fresh Green Chillies - 100G
• 240G Spice Kitchen Curry Blend Trio, 240G
• 400G Holland & Barrett Vegan Soy Protein Mince

Instructions

1. 1. Rinse the Gi Surati Kolum Rice thoroughly under cold water until the water runs clear.
2. 2. Heat 1 tablespoon of olive oil in the air fryer pan, add the cinnamon stick, and sauté for 1 minute until fragrant.
3. 3. Add the rinsed rice to the pan and stir gently to coat it with the cinnamon-infused oil.
4. 4. Pour 300 ml of water into the pan, add a pinch of salt, and cook the rice in the air fryer at 180°C for 15 minutes.
5. 5. While the rice cooks, heat the remaining olive oil in a separate pan and sauté the green chillies for 1-2 minutes.
6. 6. Add the Fresh Green Peas and the Spinach Fresh 1 Bunch to the pan, cooking until the spinach wilts and the peas are tender, about 5 minutes.
7. 7. Sprinkle the Spice Kitchen Curry Blend Trio over the vegetables and stir to evenly coat them with the spices.
8. 8. Rehydrate the Holland & Barrett Vegan Soy Protein Mince by soaking it in warm water for 5 minutes, then drain thoroughly.
9. 9. Mix the soy protein mince into the vegetable mixture, cooking for an additional 2-3 minutes.
10. 10. Once the rice is cooked, fluff it gently with a fork and remove the cinnamon stick.
11. 11. Combine the cooked rice with the vegetable and soy protein mixture, stirring well to distribute the flavors.
12. 12. Transfer the Herbed Pea and Spinach Rice Bowl to serving plates and garnish with an extra pinch of curry spices if desired.