Tropical Black Bean Bowls
mango slaw, corn, almonds, chimichurri
We’re making it even easier to whip up a quick, satisfying hot lunch any day of the week! A highlight of this dish is the cabbage, mango, and tomato slaw, dressed in an herby chimichurri sauce and sprinkled with crushed red pepper flakes for a spicy kick. It adds fresh tropical flavors to a hearty heap of Cuban-spiced black beans and rice, and garnishes of sweet corn and crunchy almonds.
Tags:
Gut & Brain Health
•Vegan
•Gluten-free
Allergens:
Tree Nuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time10 minutes
Prep Time
DifficultyEasy
Ingredients
/ serving 2 people
1 unit
Microwavable Rice
13.25 ounce
Black Beans
1 unit
Vegetable Stock Concentrate
1 teaspoon
Cuban Spice Blend
3.5 ounce
Cabbage
3.5 ounce
Mangos
1 unit
Roma Tomatoes
¾ ounce
Agave
2 ounce
Creamy chimichurri sauce
½ teaspoon
Crushed Red Pepper Flakes
1.5 ounce
Corn
1 ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Olive Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories750 kcal
Fat26 g
Saturated Fat2.5 g
Carbohydrate113 g
Sugar23 g
Dietary Fiber14 g
Protein20 g
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Please refer to the recipe card for Step 1.
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