This menu will make your mouth water by just reading about it, Chef! It starts with the flavourbombs, which are Green Fields Vegan Meatballs. Accompanied by fluffy basmati rice, baby tomatoes marinated in balsamic vinegar, a dill-icious coconut yoghurt & cucumber drizzle, & NOMU-spiced spinach.
Vegan Meatballs & Marinated Tomatoes
Vegan Meatballs & Marinated Tomatoes
with cucumber-yogurt & spinach
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Coconut Yoghurt
- Cucumber
- Fresh Dill
- Green Fields Vegan Meatballs
- NOMU One For All Rub
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the halved tomatoes, and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the diced cucumber, ½ the chopped dill, and seasoning.
FRY THE MEATBALLS
Place a pan on medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, sauté the chopped spinach and the NOMU rub until slightly wilted, 1-2 minutes. Remove from the pan and season.
TIME TO EAT
Plate up buddha bowl-style - the rice, the marinated tomatoes, the meatballs, and the spinach. Finish with dollops of the cucumber-yoghurt. Garnish with the remaining dill. Enjoy, Chef.
White Basmati Rice - 75ml
Baby Tomatoes - 80g
Balsamic Vinegar - 15ml
Coconut Yoghurt - 40ml
Cucumber - 50g
Fresh Dill - 3g
Green Fields Vegan Meatballs - 5
Spinach - 50g
NOMU One For All Rub - 5ml
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the halved tomatoes, and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the diced cucumber, ½ the chopped dill, and seasoning.
FRY THE MEATBALLS
Place a pan on medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, sauté the chopped spinach and the NOMU rub until slightly wilted, 1-2 minutes. Remove from the pan and season.
TIME TO EAT
Plate up buddha bowl-style - the rice, the marinated tomatoes, the meatballs, and the spinach. Finish with dollops of the cucumber-yoghurt. Garnish with the remaining dill. Enjoy, Chef.
White Basmati Rice - 150ml
Baby Tomatoes - 160g
Balsamic Vinegar - 30ml
Coconut Yoghurt - 80ml
Cucumber - 100g
Fresh Dill - 5g
Green Fields Vegan Meatballs - 10
Spinach - 100g
NOMU One For All Rub - 10ml
RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the halved tomatoes, and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the diced cucumber, ½ the chopped dill, and seasoning.
FRY THE MEATBALLS
Place a pan on medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, sauté the chopped spinach and the NOMU rub until slightly wilted, 2-3 minutes. Remove from the pan and season.
TIME TO EAT
Plate up buddha bowl-style - the rice, the marinated tomatoes, the meatballs, and the spinach. Finish with dollops of the cucumber-yoghurt. Garnish with the remaining dill. Enjoy, Chef.
White Basmati Rice - 225ml
Baby Tomatoes - 240g
Balsamic Vinegar - 45ml
Coconut Yoghurt - 125ml
Cucumber - 150g
Fresh Dill - 8g
Green Fields Vegan Meatballs - 15
Spinach - 150g
NOMU One For All Rub - 15ml
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
In a bowl, combine the halved tomatoes, and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the diced cucumber, ½ the chopped dill, and seasoning.
FRY THE MEATBALLS
Place a pan on medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, sauté the chopped spinach and the NOMU rub until slightly wilted, 2-3 minutes. Remove from the pan and season.
TIME TO EAT
Plate up buddha bowl-style - the rice, the marinated tomatoes, the meatballs, and the spinach. Finish with dollops of the cucumber-yoghurt. Garnish with the remaining dill. Enjoy, Chef.
White Basmati Rice - 300ml
Baby Tomatoes - 320g
Balsamic Vinegar - 60ml
Coconut Yoghurt - 160ml
Cucumber - 200g
Fresh Dill - 10g
Green Fields Vegan Meatballs - 20
Spinach - 200g
NOMU One For All Rub - 20ml
Woolies Products in this dish
