2 Serving Lunch

Broccoli Peanut Bowls

Name: Broccoli Peanut Bowls quinoa-speckled rice, togarashi slaw
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup quinoa-speckled rice; 6 oz broccoli florets, roughly chopped; 4 oz coleslaw blend; 4 mini sweet pepper, trimmed and sliced into rounds; 1/4 cup seasoned rice vinegar; 6 tbsp Thai peanut sauce; 2 tsp olive oil (from your kitchen); Salt (from your kitchen)

quinoa-speckled rice, togarashi slaw

These rice bowls are topped with a broccoli salad and our Thai peanut sauce (also available in Grocery). This fiber-rich lunch helps stabilize blood sugars, lower cholesterol, and keep you feeling full for longer—and it tastes pretty freaking delicious, too.

Gluten-Free <600 Calories

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

460

FAT

17g

CARBOHYDRATES

68g

PROTEIN

14g

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INGREDIENTS

1/2 cup quinoa-speckled rice
6 oz broccoli florets, roughly chopped
4 oz coleslaw blend
4 mini sweet peppers, trimmed and sliced into rounds
1/4 cup seasoned rice vinegar
6 tbsp Thai peanut sauce
2 tsp olive oil (from your kitchen)
Salt (from your kitchen)

Allergens: peanut, sesame, soy

Tools: Small saucepan with lid

Cook Time

2 Servings | 20 min

Nutrition (per serving)

CALORIES

460

FAT

17g

CARBOHYDRATES

68g

PROTEIN

14g

View Full Nutrition Label

Get Recipes Delivered

INSTRUCTIONS

Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 18 minutes.

Stir together broccoli, coleslaw, peppers, vinegar, togarashi, 2 tsp olive oil, and a pinch of salt in medium bowl. Divide rice and broccoli salad between 2 bowls and drizzle with Thai peanut sauce.

10 Mins / 430 Calories