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Mango Brown Rice Bowls

with Cilantro Chutney

lunch

10 minutes or less Quick and Easy Spring Recipes Summer Recipes Grain Bowl Fruit Nuts Root Vegetables Lunch Seasonal Menu Winter Recipes Gluten-Free Soy-Free Indian
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
360
FAT
9g
CARBOHYDRATES
62g
PROTEIN
8g

MAIN INGREDIENTS

  1. 8 oz precooked brown rice
  2. 1 mango
  3. 2 radishes
  4. ¼ cup cilantro chutney
  5. ¼ cup almonds
  6. 2 tbsp Forager® Project Plain Cashewgurt®
  7. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

INSTRUCTIONS

1
Prepare the bowls

Make a small tear at the top of the brown rice bag and microwave for 1 minute. Peel and dice the mango. Trim and slice the radishes.

2
Serve

Divide the brown rice between 2 bowls and drizzle with the cilantro chutney. Add diced mango, sliced radishes, and almonds. Top with Cashewgurt.