2 Serving Lunch

Broccoli Peanut Bowls

Name: Broccoli Peanut Bowls with Togarashi Slaw
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup quinoa speckled rice; 6 oz broccoli florets, roughly chopped; 4 oz coleslaw blend; 4 mini sweet peppers, trimmed and sliced into rounds; 1/4 cup rice vinegar; 2 tsp togarashi; 6 tbsp gluten-free Thai peanut sauce; 2 tsp olive oil*; Salt*; *Not included; For full ingredient list, see Nutrition.; ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~

with Togarashi Slaw

Togarashi, a Japanese spice blend with bird’s eye chiles, adds heat and dimension to these quick veggie-packed bowls. The peanut sauce adds a satisfying savory touch and pulls everything together.

Gluten-Free <600 Calories Soy-Free Chef's Choice

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

410

FAT

11g

CARBOHYDRATES

70g

PROTEIN

12g

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INGREDIENTS

1/2 cup quinoa speckled rice
6 oz broccoli florets, roughly chopped
4 oz coleslaw blend
4 mini sweet pepper, trimmed and sliced into rounds
1/4 cup seasoned rice vinegar
2 tsp togarashi
6 tbsp gluten-free Thai peanut sauce

Allergens: peanuts, sesame, tree nuts (coconut)

Tools: Small saucepan with lid

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

410

FAT

11g

CARBOHYDRATES

70g

PROTEIN

12g

View Full Nutrition Label

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INSTRUCTIONS

Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.

Combine broccoli, coleslaw, peppers, vinegar, togarashi, 2 tsp olive oil, and a pinch of salt in medium bowl and toss to combine. Divide rice and broccoli salad between 2 bowls and drizzle with Thai peanut sauce.

30 Mins / 520 Calories