Curry Bowl with Brown Rice & Cilantro Chutney

Curry Bowl

with Brown Rice & Cilantro Chutney

VIEW WEEKLY MENUS
lunch

Lunch Quick and Easy Nut-Free High-Protein Gluten-Free Grain Bowl Indian Tofu Hearty Vegetables
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
390
FAT
11g
CARBOHYDRATES
36g
PROTEIN
24g

MAIN INGREDIENTS

  1. precooked rice and vegetable quinoa blend
  2. Wildwood Organic Sproutofu Baked Tofu Teriyaki
  3. lemon
  4. shredded red cabbage
  5. curried hearts of palm
  6. cilantro chutney
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • 2 bowls

INSTRUCTIONS

1
Prepare the bowls
Make a small 2” tear on the top of the rice and vegetable quinoa blend bag, and microwave for 1 minute. Cut the tofu into cubes. Halve the lemon. Add the rice and vegetable quinoa blend to a large bowl and toss with the shredded red cabbage and the juice from the lemon.
2
Serve
Divide the salad between 2 bowls. Top with the tofu and curried hearts of palm. Drizzle with cilantro chutney. Enjoy!