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Spinach Lentil Rice Bowl

RECIPE DETAILS

Item ID: HK2268

Batch Quantity: 100

Serving Size: 2 2/3

Serving Measure: cup

Serving Description:

Nutrition Link: 80582

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2268

Batch Quantity: 100

Serving Size: 2 2/3

Serving Measure: cup

Serving Description:

Nutrition Link: 80582

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1) Prepare lentil crumbles, seasoned brown rice, black beans and peppers, and mango slaw according to sub-recipes.

Preparation

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


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0.25 Vegetables Total: 0.25 Meat/Meat Alternative: 2 Calories: 266.82
Dark Green: 0.25 Milk: 0 Sat. Fat: 1.27%
Red Orange: 0 Grains: 0 Sodium: 1012.56
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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