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Quick and Easy Plant-based recipes from Fullgreen

Whip up delicious plant-based recipes in minutes with Fullgreen's ready-to-heat riced veggies. Made with whole, non-GMO vegetables that are simply washed, chopped and steamed in the pouch to retain their goodness while staying naturally lower in carbs and calories. All of Fullgren Riced Veggies are Preservative-Free, Gluten-Free and Allergen Free.

Recipe Inspiration from Fullgreen

Get your fill of tasty veggies with some great plant-based recipes that you can prepare in minutes in your own kitchen.

sweet potato bowl

Sweet Potato And Dairy-Free Yoghurt Breakfast Bowl

  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Vegan
  • Vegetarian
Prep Time: 2
Cook Time: 0
Serves 1
Per serving: 239 Kcals
23.7g Carbs

Veg for breakfast! You heard it here, first. We like to get our veggies early and this easy and delicious breakfast bowl is how we do it. Top dairy-free yoghurt with Fullgreen’s riced sweet potato, add your favourite fruit and berries and enjoy!


We try to eat at least five healthy servings of fruit or veg, every day (more if we can). And we love the idea of starting the day as we mean to go on – by adding our favourite, low-carb ‘riced veg’ to some dairy-free yoghurt, and mixing it up with whatever fruit and nuts we have in the kitchen.


Ingredients (For 1 Serving)
● 100g Vegi Rice, 100% Sweet Potato
● 125g Dairy-free Yoghurt (we love Coconut or Soya yoghurts)
● 20g Berry Compote (pre-made)
● 20g Fresh Blueberries
● 20g Pomegranate Seeds


For The Bowl
1. Fill a bowl with 25g of Dairy-Free Yoghurt
2. Pour away any liquid from the pouch of Sweet Potato Rice and add this to the bowl
3. Top with Fruit Compote and fresh Blueberries. Then sprinkle the pomegranate to finish


Here’s An Idea A generous helping of Almond Butter goes great with earthy sweet potato.

Tahini & Chickpea Summer Stir Fry

  • Dairy-Free
  • Vegetarian
Prep Time: 20
Cook Time: 0
Serves 2
Per serving: 303 Kcals
33.6g Carbs

If there is one recipe that screams summer this is it!  It’s got lovely flavors from an array of vegetables mixed with lively splashes of lime and the sweetness of tahini and honey. It’s the perfect one bowl meal that can be enjoyed sitting on your front steps enjoying the sunshine – or stashed in your fridge to help quell those late night cravings.

Servings of veg: 3



  • 1 pack Broccoli Cauli rice
  • 1 small red onion
  • 2 cloves garlic
  • 1 large carrot
  • 150g tenderstem brocolli
  • 1 can chickpeas drained and
  • Olive Oil Spray or coconut oil
  • Dressing:
  • 2 heaped tbsp light tahini
  • 1 clove garlic
  • 2 tsp honey
  • Tbsp tamari/coconut aminos
  • Squeeze of fresh lime juice
  • Pinch of chilli flakes
  • Dash of water
  • Fresh coriander & sesame seeds
    to garnish


Finely dice the onion and garlic clove. Heat a little oil in a frying pan and
add in the onion. Cook until softened, then add the garlic clove and
continue to cook over a medium heat.

Shred the carrot using a julienne peeler and add these to the pan along
with the broccoli and chickpeas. Cook everything until the veggies are
vibrant in colour, but still slightly crunchy.

Meanwhile, to make the dressing, combine all of the ingredients and
mix until smooth. Gradually drizzle in a little water and mix to reach a
pourable consistency.

Add half of the tahini dressing to the stirfry mixture and stir through so
that everything is evenly coated.

Serve into bowls with extra dressing on the side and garnish with some
fresh coriander and sesame seeds.

Kimchi Fried “Rice”

  • Dairy-Free
  • Vegetarian
Prep Time: 15
Cook Time: 5
Serves 2
Per serving: 236 Kcals
32.4g Carbs

Spice up your life with this banging recipe for Kimchi fried “Rice” that swaps regular rice out for Fullgreen’s Original Cauli Rice, and save yourselves 200 calories! This has got amazing asian flavors with the kick of kimchi and chilli flakes. Just toss the ingredients in a frying pan and you’re off!

Servings of veg: 3


  • Large handful frozen peas
  • 1 courgette chopped into halfmoon pieces
  • Heaped Tbsp Kimchi
  • 100g diced red cabbage
  • 1 small carrot finely chopped
  • 2 Tbsp soy sauce
  • Juice from 1/2 lime
  • Tbsp agave syrup
  • Pinch chilli flakes
  • 2 cloves garlic crushed
  • 1/2 brown onion
  • Sesame oil for cooking
  • 2 Packs Fullgreen Riced Cauliflower
  • Extra Kimchi to top
  • 1 whole egg


Start by finely dicing the onion, then heat a
little oil in a wok over a medium-high heat
and cook the onion until softened.
Add in the garlic, cabbage pepper, courgette
and carrots and continue to cook.
Next, toss in the cauliflower rice, frozen
peas and then also the kimchi. Cook
everything together until all of the veggies
are cooked through and piping hot.
Mix together the soy sauce, agave syrup and
lime juice.
Pour in your soy sauce mixture and add the
chilli flakes here if you’d like a little extra
heat. You could also grate in some fresh
ginger or add an extra touch of lime juice if
Meanwhile, heat a little sesame oil in a
separate frying pan and crack in the egg.
Cook until beautifully crisp around the
Serve your fried rice topped with the egg
and some extra kimchi.