
2 Serving
Lunch
Brown Rice Banh Mi Bowls
with Avocado & Peanut Sauce
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
390
FAT
17g
CARBOHYDRATES
54g
PROTEIN
7g
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INGREDIENTS
- 1 carrot
- 1 lime
- 1 avocado
- ¼ oz fresh cilantro
- 8 oz precooked brown rice
- 1.5 oz pickled jalapeños
- ¼ cup spicy peanut sauce
- Salt*
- *Not included
- For full ingredient list, see Nutrition
Allergens: peanut, tree nut (coconut)
Tools: Box grater
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
390
FAT
17g
CARBOHYDRATES
54g
PROTEIN
7g
Get Recipes Delivered
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, remove the pit, and slice the flesh. Pick 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 warm brown rice between bowls and top with shredded carrot, sliced avocado, pickled jalapeños, cilantro leaves, and spicy peanut sauce. Serve with lime wedges.
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