Mindful Sodexo 
Hearty bowl of shredded cabbage, grilled tofu, brown rice, quinoa, sriracha vinaigrette, fresh herbs, and crushed peanut
Nutrition Facts:
Calories: 390, Carbs: 56 g, Protein: 17 g, Fat: 11 g, Sat. Fat: 1.5 g, Sodium: 790 mg , Fiber: 7 g
Prep Time: 20 to 25 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Easy
Summer Roll Crunch Bowl
Ingredients
Prepare
Summer Roll Crunch Bowl
- 1 ½ cups cooked brown rice
- 1 cup cooked tri-color quinoa
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh mint
- 3 cups shredded napa cabbage
- 3 cups shredded red cabbage
- 2 cups diced Grilled Tofu
- ¼ cup crushed unsalted peanuts
- ½ fresh lime, cut into 4 wedges
- ½ cup Sriracha Vinaigrette
- 1. In a bowl, combine the cooked and cooled brown rice and quinoa until well combined.
- 2. In a separate bowl, mix the cilantro and mint.
- 3. Spoon the grain mixture evenly into 4 serving bowls, about ⅔ cup per bowl
- 4. In order, arrange the toppings around the lime:
-½ cup mint and cilantro leaves
-¾ cup shredded napa cabbage
-¾ cup shredded red cabbage
-½ cup diced tofu
-1 tbsp crushed peanuts
-1 lime wedge - 5. Enjoy immediately with 2 tablespoons of vinaigrette on the side or drizzled over the top
Grilled Tofu*
- 1 ½ pounds extra-firm tofu
- ½ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- 1. Drain the tofu, wrap it in paper towels, and place it on a plate or baking dish. Place something heavy on top (like a skillet) for 15 to 20 minutes to press out extra moisture.
- 2. Preheat the grill or a grill pan to medium-high heat. Lightly spray with oil.
- 3. Cut the tofu into ½-inch slices and season both sides with salt and pepper. Grill for 2 to 3 minutes per side, until lightly charred.
- 4. Remove from heat and let cool slightly, then cut into bite-size cubes.
- 5. *See chef tips for leftover suggestions.
Sriracha Vinaigrette
- ¼ cup hot chili sriracha tabasco sauce
- 2 tablespoons unseasoned rice wine vinegar
- ¼ teaspoon sesame seed oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1. In a mixing bowl, combine all ingredients until smooth. Cover and refrigerate until ready to use.
Chef Tips:
- Easy Brown Rice: Cook brown rice in water or broth. When done, fluff with a little olive oil, salt, and pepper for extra flavor.
- Quick-Cook Quinoa: For perfectly fluffy quinoa, cook it on the stovetop or in a pressure cooker. On the stovetop, simmer quinoa in water or broth for about 15 minutes, or until the liquid is absorbed. Remove from heat, cover, and let it rest for 5 minutes, then fluff with a fork. In a pressure cooker, combine quinoa and water or broth and cook on High Pressure for 1 minute, followed by a 10-minute natural release. Release any remaining pressure, then fluff with a fork before serving.
- Leftover Tofu: Use extra grilled tofu in wraps, stir-fries, or salads. It also makes a great protein snack with a drizzle of soy sauce or chili oil.
- Make-Ahead: Cook the grains, grill the tofu, and mix the dressing up to 3 days in advance. Store everything separately and assemble bowls when ready to eat.
- Family-style option: Arrange all toppings on a large platter or bowl and let everyone build their own bowl.
