2 Serving
Lunch
Mango Brown Rice Bowls
with Cilantro Chutney
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
360
FAT
9g
CARBOHYDRATES
62g
PROTEIN
8g
Share this Recipe:
Get Recipes Delivered
INGREDIENTS
- 8 oz precooked brown rice
- 1 mango
- 2 radishes
- ¼ cup cilantro chutney
- ¼ cup almonds
- 2 tbsp Forager® Project Plain Cashewgurt®
- For full ingredient list, see Nutrition
Allergens: tree nuts
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
360
FAT
9g
CARBOHYDRATES
62g
PROTEIN
8g
Share this Recipe:
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the bowls
Make a small tear at the top of the brown rice bag and microwave for 1 minute. Peel and dice the mango. Trim and slice the radishes.
2
Serve
Divide the brown rice between 2 bowls and drizzle with the cilantro chutney. Add diced mango, sliced radishes, and almonds. Top with Cashewgurt.
SIMILAR RECIPES
SOLD OUT
2 Serving
Lunch
RED CURRY CARROT NOODLE BOWL with Baked Tofu & Fresh Basil
5 Mins
/
400 Calories
SOLD OUT
2 Serving
Lunch
RED CURRY CARROT NOODLE BOWLS with Baked Tofu & Fresh Cilantro
5 Mins
/
410 Calories
SOLD OUT
2 or 6 Serving
Dinner
SUPERFOOD BOWLS with Sweet Potatoes & Ginger Almond Sauce
30 Mins
/
640 Calories
