
Brown Rice Banh Mi Bowls
with Avocado & Peanut Sauce
lunch
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
390
FAT
17g
CARBOHYDRATES
54g
PROTEIN
7g
MAIN INGREDIENTS
- 1 carrot
- 1 lime
- 1 avocado
- ¼ oz fresh cilantro
- 8 oz precooked brown rice
- 1½ oz pickled jalapeños
- 2 oz spicy peanut sauce
- Salt*
- *Not included
- For full ingredient list, see Nutrition
Allergens: peanut, tree nut (coconut)
Nutrition
TOOLS
- Box grater
INSTRUCTIONS
1
Prepare the ingredients
Peel and shred the carrot on the largest side of a box grater. Halve the lime, juice one half, and cut the other half into wedges. Add shredded carrot, lime juice, and a pinch of salt to a bowl, and toss. Halve the avocado and slice the flesh. Pick the cilantro leaves from the stems.
2
Serve
Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Divide brown rice between 2 bowls and top with shredded carrot, sliced avocado, pickled jalapeños, cilantro leaves, and spicy peanut sauce. Serve with lime wedges.
Share this Recipe:
SIMILAR RECIPES

PEANUT VEGETABLE BUDDHA BOWLS with Midnight Grains & Nori Avocado

MUSHROOM FAJITA BOWLS with Spanish Rice & Mango Slaw

CRISPY BLACK BEAN TACOS with Mango Avocado Salsa

LENTIL GREEN CURRY with Brown Rice & Vegetables

WARM SWEET POTATO & SHIITAKE SALAD with Orange & Spicy Peanut Dressing
