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Curry Bowl with Brown Rice & Cilantro Chutney
2 Serving Lunch

Curry Bowl

with Brown Rice & Cilantro Chutney

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
390
FAT
11g
CARBOHYDRATES
36g
PROTEIN
24g

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INGREDIENTS

  1. precooked rice and vegetable quinoa blend
  2. Wildwood Organic Sproutofu Baked Tofu Teriyaki
  3. lemon
  4. shredded red cabbage
  5. curried hearts of palm
  6. cilantro chutney
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition
Allergens: soy
Tools: 2 bowls
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
390
FAT
11g
CARBOHYDRATES
36g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the bowls

Make a small 2” tear on the top of the rice and vegetable quinoa blend bag, and microwave for 1 minute. Cut the tofu into cubes. Halve the lemon. Add the rice and vegetable quinoa blend to a large bowl and toss with the shredded red cabbage and the juice from the lemon.

2
Serve

Divide the salad between 2 bowls. Top with the tofu and curried hearts of palm. Drizzle with cilantro chutney. Enjoy!

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