Spinach Lentil Rice Bowl

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

Cabbage Yield 87%
Red Bell Pepeprs Yield 80%
Onion Yield 88%
Cilantro Yield 84%

1. Wash and dice red bell peppers into 1/4″.
2. Wash and finely chop cilantro.
3. Wash and shred cabbage.
4. Peel and dice onion into 1/4″.
5. Preheat oven to 325 degrees F.

Preparation

Lentil Crumble Instructions:
Ingredients:
Lentil Crumbles - Inland Empire Foods
WATER (First ingredient amount)

1. In a stainless steel 2 inch full pan, place dried lentil crumbles (2.85 pounds or 1 bag) and hot water (2 quarts). Mix well
and level the mixture.
2. Place lid on pan and place in oven and bake in 325°F. oven for 12 minutes until all water absorbed.
3. Fluff with a fork.

Rice with Black Beans and Red Pepper Instructions:
Ingredients:
RICE BROWN
WATER (Second ingredient amount)
BEANS BLACK (Drained)
PEPPER RED (Diced)
OIL OLIVE CANOLA BLEND
SALT (First ingredient amount)
ONION POWDER
SPICE GARLIC GRANULATED

1. Combine rice and HOT water in a steam table pan. Stir, cover, and steam according to manufacturer’s directions or until most of the water is absorbed (about 35 minutes).
2. Remove from steamer and keep warm (160°F).
3. Combine beans, peppers, and oil in a saucepan. Cook over medium heat for about 20 minutes.
4. Mix rice and bean mixture. Season hot rice and bean mixture with salt, onion powder, and granulated garlic.

Mango Slaw Instructions:

Mango Slaw Ingredients:
Mango Fresh
LIME JUICE
VINEGAR APPLE CIDER
SALT KOSHER (SeconD ingredient amount)
CILANTRO (Finely Chopped)
CABBAGE GREEN (Shredded)
ONION YELLOW (Diced)

1. Gently mix mango, lime juice, vinegar, salt, cilantro, cabbage, and onions.
2. Cover and chill for 2 hours before serving to allow flavors to mix.

Serving

To assemble bowl, layer the following, in order, in a serving vessel:
1 cup baby spinach
#8 scoop (1/2 cup) lentil crumbles
#6 scoop (2/3 cup) rice and bean mix
#8 scoop (1/2 cup) mango slaw

Serving = 1 Bowl
Serve immediately.