Spinach Lentil Rice Bowl

Yields

• Green cabbage: 87%
• Red bell peppers: 80%
• Onion: 88%
• Cilantro: 84%

Pre-Preparation

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 the onion into 1/4″.
5. Preheat oven to 325°F.

Preparation

Make lentil crumble

Ingredients: lentil crumbles — Inland Empire Foods; hot water, first amount.

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

Make rice with black beans and red pepper

Ingredients: brown rice; hot water, second amount; black beans, drained; red pepper, diced; olive–canola oil; salt, first amount; onion powder; granulated garlic.

1. Combine rice and hot water in a steam table pan. Stir, cover, and steam per manufacturer’s directions or until most 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 with salt, onion powder, and granulated garlic.
5. Hold hot, covered at 140°F or above until service.

Make mango slaw

Ingredients: fresh mango; lime juice; apple cider vinegar; kosher salt, second amount; cilantro, finely chopped; green cabbage, shredded; yellow onion, diced.

1. Gently mix mango, lime juice, vinegar, salt, cilantro, cabbage, and onions.
2. Cover and chill below 40°F for 2 hours before serving to allow flavors to meld.

Serving
To assemble each bowl, layer in order:

• 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.

Recipe source: In partnership with the CIA Healthy Kids Collaborative.