2 Serving
Lunch
Curry Bowl
with Brown Rice & Cilantro Chutney
SERVINGS
PREP & COOK TIME
5 min
CALORIES
390
FAT
11g
CARBOHYDRATES
36g
PROTEIN
24g
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INGREDIENTS
- precooked rice and vegetable quinoa blend
- Wildwood Organic Sproutofu Baked Tofu Teriyaki
- lemon
- shredded red cabbage
- curried hearts of palm
- cilantro chutney
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy
Tools: 2 bowls
SERVINGS
PREP & COOK TIME
5 min
CALORIES
390
FAT
11g
CARBOHYDRATES
36g
PROTEIN
24g
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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