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Southwest Quinoa Bowl
Southwest Quinoa Bowl
E
GF
DF
SF
Grilled chicken thighs over baby spinach with organic tri-color quinoa, charred corn, black beans, sweet potato, red bell peppers, shredded red cabbage, scallions and cilantro lime sauce
Lime Juice, Sea Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper, Olive Oil, Chicken Thigh, Sweet Potatoes, Sea Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Olive Oil, Lime Juice, Sea Salt, Ground Black Pepper, Jalapeno, Garlic Cloves, Light mayonnaise, Dry Mustard, Cilantro, Organic Baby Spinach, Corn, Sea Salt, Ground Black Pepper, Paprika, Olive Oil, Chili Powder, Black Beans, Red Bell Pepper, Sea Salt, Quinoa, Water, Red Cabbage
No Allergens described
Standard portion
Calories:563
Protein:41.50gr
Total Carbohydrate:59.68gr
Total Fat:18.88gr
Dietary Fiber:11.14gr
Total Sugars:1.84gr
Extra Protein portion
Calories:668
Protein:56.61gr
Total Carbohydrate:60.68gr
Total Fat:23.04gr
Dietary Fiber:11.37gr
Total Sugars:1.84gr
Low-Carb portion
Calories:463
Protein:37.82gr
Total Carbohydrate:43.71gr
Total Fat:16.94gr
Dietary Fiber:10.49gr
Total Sugars:4.39gr
Remove sauce cup. MICROWAVE: (Optional) for 1-2 minutes until warmed through. SKILLET: Heat olive oil in a pan over medium heat, add contents (add a few splashes of water to help steam if necessary), cover, heat through enough to warm and wilt spinach. AFTER: Plate, add sauce and enJOY!
