Mexican Veggie Bowl
Lentils baked in salsa and spices, veggies tossed in chimichurri, cilantro basmati rice, salsa verde, pico de gallo
320 cal | 3g fat | 63g carb | 12g protein
Measurements:
Salsa Lentils - 4 oz
Veggies - 3 oz
Cilantro Rice - 3/4 cup
Verde Sauce - 2.5 tbsp
Pico de Gallo - 1.67 tbsp
Ingredients: Lentils, Zucchini, Basmati Rice, Crushed Tomatillo, Yellow Bell Pepper, Salsa [Tomato Puree (Water, Tomato Paste), Tomatoes Tomatoes, Tomato Juice), Jalapeno Peppers, Onion, Dehydrated Onion, Contains Less Than 2% Of Distilled Vinegar, Salt, Dehydrated Garlic, Natural Flavor], Red Onion, Tomatoes, Yellow Onion, Jalapeños, Green Bell Pepper, Red Bell Pepper, Lime Juice, Garlic, Extra Virgin Olive Oil, Cilantro, Kosher Salt, Red Wine Vinegar (Red Wine Vinegar, Potassium Metabisulfite (to Preserve Freshness). Diluted With Water To 5% Acidity. Contains: Sulfites), Parsley, Shallots, Avocado Oil, Cumin Seeds, Lemon Juice, Oregano, Black Pepper, Cumin, Red Chili Pepper Flakes. Packaged In A Facility That Contains Milk, Egg, Fish, Crustaceans Shellfish, Tree Nuts, Peanuts, Wheat And Soy.
Dairy Free
Gluten Free
Nut Free
Spicy
Vegan
Vegetarian
320 cal | 3g fat | 63g carb | 12g protein