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.
Sticky Vietnamese Sunflower Mince Bowl
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Prep in 10
1/3 daily fibre
New
7 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 2 x fresh lemongrass stalk
- 1 handful of fresh basil
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 little gem lettuce
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 240g Tenderstem broccoli
- 1 cucumber
- 10g toasted coconut chips
- 72g sunflower mince (sunflower mince (100%))
- 2 tbsp maple syrup (maple syrup(100%))
Nutritional Information
Calories: 453
Protein: 20g
Carbs: 56g
Fat: 14g
Sticky Vietnamese Sunflower Mince Bowl
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Cooking Instructions
- Soak the sunflower mince in cold water for 5 mins then drain. Make the pickled cucumber; cut the cucumber into 1/2cm half moons and place in a bowl with half the lime juice and a pinch of sea salt. Leave to pickle. Trim the lemongrass, discard the outer layer and finely chop.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the sunflower mince, lemongrass and half the ginger garlic paste. Cook for 4-5 mins, until starting to brown, then add the maple, tamari and remaining lime juice (to taste), then remove from the heat. Season with sea salt and black pepper to taste.
- Trim the broccoli and cut into bite-sized pieces. Heat another frying pan with 1 tbsp oil on medium-high heat. Add the broccoli and the remaining ginger garlic paste. Cook for 3-4 mins, until starting to brown, then add the rice and break it up with a wooden spoon. Add 100ml water and a pinch of sea salt and cook for 2-3 mins, until piping hot and the broccoli is cooked.
- Meanwhile, trim the lettuce and carefully separate the leaves. Tear the basil. Serve the mince and black rice alongside the lettuce cups and pickled cucumber. Scatter over the basil and coconut flakes.
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