The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Vegan Sunflower Mince Rice Bowl
We know you love our Korean-inspired dishes, so this speedy rice bowl is sure to make you smile! Protein-rich sunflower mince is sizzled with romano peppers, green beans and a sticky maple sauce. For toppings? Spring onions, chilli flakes, sesame seeds and crunchy peanuts. It's ready in 15 mins.
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 6 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 romano pepper
- 72g sunflower mince (Sunflower mince)
- 2 tbsp sesame oil (Sesame)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 3 spring onion
- ½ tsp chilli flakes
- 2 tbsp maple syrup
- 240g green beans
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 429
Protein: 19g
Carbs: 45g
Fat: 17g
Korean-style Vegan Sunflower Mince Rice Bowl
We know you love our Korean-inspired dishes, so this speedy rice bowl is sure to make you smile! Protein-rich sunflower mince is sizzled with romano peppers, green beans and a sticky maple sauce. For toppings? Spring onions, chilli flakes, sesame seeds and crunchy peanuts. It's ready in 15 mins.
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Cooking Instructions
Before you start
- Pull out a medium bowl, 2 large frying pans, a sieve & measuring jug
Get started
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, dice the peppers into 2cm cubes. Trim the green beans and cut into thirds. Thinly slice the spring onions
- Heat a large frying pan with half the sesame oil on medium-high heat. Once hot, add the pepper and green beans and cook for 4-5 mins, until the veg is softening. Season with salt and pepper
Combine the flavours
- Add the drained sunflower mince and half the spring onion. Cook for another 3-4 mins, until golden
- Stir in the Asian paste, maple syrup and 50ml water. Cook for 1-2 mins, then remove from the heat
Rice time
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until the rice is piping hot. Stir the remaining sesame oil through the rice and season with salt
Plate up
- Roughly chop the peanuts
- Serve the rice alongside the sunflower mince. Garnish with the chilli flakes (to taste), sesame seeds, peanuts and remaining spring onion
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