2 Serving
Lunch
Lemon Basil Artichoke Bowl
with Spinach & Parmesan
SERVINGS
PREP & COOK TIME
5 min
CALORIES
400
FAT
19g
CARBOHYDRATES
19g
PROTEIN
11g
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INGREDIENTS
- 8 oz rice quinoa vegetable blend
- 0.5 oz fresh basil
- 4 oz baby spinach
- 2 oz shredded beets
- ΒΌ cup lemon vinaigrette
- 1 can artichoke hearts
- 2 tbsp vegan parmesan cheese
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy
SERVINGS
PREP & COOK TIME
5 min
CALORIES
400
FAT
19g
CARBOHYDRATES
19g
PROTEIN
11g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the bowls
Make a small 2 inch tear in the top of the rice and vegetable quinoa blend bag, and microwave for 1 minute. Tear the basil leaves into bite-sized pieces. Add the rice, spinach, shredded beets, and just half the basil leaves to a large bowl. Toss with just half the lemon vinaigrette.
2
Serve
Divide the salad between 2 bowls. Top with the artichoke hearts. Drizzle with the remaining lemon vinaigrette. Sprinkle with the remaining basil leaves and vegan parmesan cheese.
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