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.
Speedy 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! Vegan sunflower mince is sizzled with red peppers, green beans and a sticky maple sauce. For toppings? Spring onions, chilli flakes and sesame seeds. Now grab your chopsticks and dig in!
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 1 tbsp maple syrup (maple syrup(100%))
- 36g sunflower mince (Sunflower mince)
- 2 tbsp sesame oil (Sesame)
- 160g green beans
- 2 spring onion
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- ½ tsp chilli flakes
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 459
Protein: 18g
Carbs: 44g
Fat: 21g
Ingredients
- 1 pepper (use half)
- 36g sunflower mince (use half) (Sunflower mince)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 160g green beans (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 spring onion
- 2 tbsp sesame oil (use half) (Sesame)
- 2 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 0.5 tsp chilli flakes (use half)
Nutritional Information
Calories: 463
Protein: 18g
Carbs: 45g
Fat: 21g
Speedy 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! Vegan sunflower mince is sizzled with red peppers, green beans and a sticky maple sauce. For toppings? Spring onions, chilli flakes and sesame seeds. Now grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a sieve & a measuring jug
Soften the veg
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Dice the pepper into 2cm chunks. Trim the green beans and cut into thirds. Thinly slice the spring onions, keeping the white and green parts separate
- Heat the large frying pan with half the sesame oil on medium-high heat. Once hot, add the pepper, green beans and spring onion whites and cook for 4-5 mins, until softened. Season with salt and pepper
Build the dish
- Stir in the drained sunflower mince, maple syrup, Asian paste and 50ml water (25ml for 1 person). Simmer for 3-4 mins, until thickened. Season with salt to taste
Heat the rice
- Meanwhile, heat the medium 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 piping hot. Stir in the remaining sesame oil and season with a pinch of salt
Plate up
- Share the sunflower mince between bowls, with the rice alongside. Garnish with the chilli flakes (add less if you prefer less heat), sesame seeds and spring onion greens
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