
2 Serving
Lunch
Brown Rice Banh Mi Bowls
with Edamame & Pickled Jalapeños
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
520
FAT
26g
CARBOHYDRATES
23g
PROTEIN
20g
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INGREDIENTS
- 8 oz precooked rice and vegetable quinoa blend
- 6 oz Wildwood® Organic Sproutofu Baked Tofu
- 2 tsp Sriracha
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- ¼ oz fresh cilantro
- 4 oz shredded carrot
- ¼ cup pickled jalapeños
- For full ingredient list, see Nutrition
Allergens: soy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
520
FAT
26g
CARBOHYDRATES
23g
PROTEIN
20g
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. Cut the tofu into cubes. Pick the cilantro leaves from the stems. In a small bowl, combine the Vegenaise and as much of the Sriracha as you’d like. Stir the spicy mayo well.
2
Serve
Divide the rice and vegetable quinoa blend between bowls. Top with tofu, shredded carrots, pickled jalapeno, and cilantro leaves. Top with spicy mayo. Enjoy!
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