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 coriander coconut yoghurt & cucumber drizzle, & NOMU-spiced spinach.
Veggie Meatballs & Marinated Tomatoes
Veggie Meatballs & Marinated Tomatoes
with cucumber-yogurt & spinach
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- ButtaNutt Coconut Yoghurt
- Cucumber
- Fresh Coriander
- Green Fields Vegan Meatballs
- NOMU One For All Rub
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 tomatoes and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the Cucumber, ½ the coriander and some 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. Sauté the 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 coriander. Enjoy, Chef.
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 tomatoes and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the Cucumber, ½ the coriander and some 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. Sauté the 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 coriander. Enjoy, Chef.
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 tomatoes and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the Cucumber, ½ the coriander and some 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. Sauté the 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 coriander. Enjoy, Chef.
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 tomatoes and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the Cucumber, ½ the coriander and some 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. Sauté the 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 coriander. Enjoy, Chef.
Frequently Asked Questions
What is the preparation time for Veggie Meatballs & Marinated Tomatoes?
The preparation time for Veggie Meatballs & Marinated Tomatoes with cucumber-yogurt & spinach is between 15 and 35 minutes.
What is the total time required to make Veggie Meatballs & Marinated Tomatoes with cucumber-yogurt & spinach?
The total time required to make Veggie Meatballs & Marinated Tomatoes with cucumber-yogurt & spinach is between 30 and 45 minutes.
How many servings does Veggie Meatballs & Marinated Tomatoes provide?
4 servings
What are the main ingredients in Veggie Meatballs & Marinated Tomatoes?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Coconut Yoghurt, Cucumber, Fresh Coriander, Green Fields Vegan Meatballs, NOMU One For All Rub, Spinach, White Basmati Rice
What is the nutritional information of Veggie Meatballs & Marinated Tomatoes?
Calories: 598, Carbs: 80 grams, Fat: grams, Protein: 32.4 grams, Sugar: 10.1 grams, Salt: 1184 grams
How do I prepare Veggie Meatballs & Marinated Tomatoes?
SOME PREP: In a bowl, combine the tomatoes and the balsamic vinegar. Season and set aside. In a small bowl, combine the yoghurt, the cucumber, ½ the coriander and some seasoning. 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 coriander. Enjoy, Chef. SPINACH: Return the pan to medium heat with a drizzle of oil. Sauté the spinach and the NOMU rub until slightly wilted, 1-2 minutes. Remove from the pan and season. 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. RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 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.
What should be prepared from my kitchen to make Veggie Meatballs & Marinated Tomatoes?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Coconut Yoghurt, Cucumber, Fresh Coriander, Green Fields Vegan Meatballs, NOMU One For All Rub, Spinach, White Basmati Rice
How many calories does Veggie Meatballs & Marinated Tomatoes have?
598 calories
How much fat content does Veggie Meatballs & Marinated Tomatoes have?
grams
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