Yields
- Green cabbage: 87%
- Red bell peppers: 80%
- Onion: 88%
- Cilantro: 84%
Pre-Preparation
- Wash and dice red bell peppers into 1/4″.
- Wash and finely chop cilantro.
- Wash and shred cabbage.
- Peel and dice the onion into 1/4″.
- Preheat oven to 325°F.
Preparation
Make lentil crumble
Ingredients: lentil crumbles — Inland Empire Foods; hot water, first amount.
- 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.
- Cover with a lid and bake in a 325°F oven for 12 minutes, until all water is absorbed.
- 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.
- 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).
- Remove from steamer and keep warm (160°F).
- Combine beans, peppers, and oil in a saucepan; cook over medium heat for about 20 minutes.
- Mix rice and bean mixture. Season with salt, onion powder, and granulated garlic.
- 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.
- Gently mix mango, lime juice, vinegar, salt, cilantro, cabbage, and onions.
- 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.
