Curried Cauliflower Bowls with Brown Rice & Cilantro Chutney

Curried Cauliflower Bowls

with Brown Rice & Cilantro Chutney

GET RECIPES DELIVERED
lunch

Lunch Tofu Hearty Vegetables Grain Bowl Indian Nut-Free High-Protein Gluten-Free Quick and Easy Oil free 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
440
FAT
10g
CARBOHYDRATES
75g
PROTEIN
22g

MAIN INGREDIENTS

  1. 8 oz precooked brown rice
  2. 6 oz Wildwood® Organic Sproutofu® Baked Tofu Teriyaki
  3. 1 lemon
  4. 4 oz shredded red cabbage
  5. 2 oz curried cauliflower
  6. ¼ cup cilantro chutney
  7. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

INSTRUCTIONS

1
Prepare the bowls
Make a small tear on the top of the brown rice, and microwave for 1 minute. Cut the tofu into cubes. Halve the lemon. Add the rice to a large bowl and toss with the shredded red cabbage, juice from the lemon, and a pinch of salt and pepper.
2
Serve
Divide the salad into 2 servings. Top each with the tofu and curried cauliflower. Drizzle with cilantro chutney. Enjoy!