Express
Kung Pao-Style Cauliflower Rice Bowl
with cashews
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Tree Nuts (Cashews), Soy
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 8 oz. Cauliflower Florets
- 1 Green Bell Pepper
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3 fl. oz. Sweet and Sour Sauce
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1 fl. oz. Kung Pao Sauce
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1 oz. Cashews
- 2 Green Onions
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories390
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Carbohydrates66g
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Net Carbs60g
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Fat10g
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Protein9g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to rice bowl, as desired.
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1 Prepare the Ingredients
Coarsely crush cashews in shipping bag.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Using hands, halve cauliflower florets if larger than a ping-pong ball.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions, bell peppers, cauliflower, a pinch of salt, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and add Asian garlic, ginger & chile seasoning (to taste). Stir often until vegetables are lightly browned, 2-4 minutes.While vegetables cook, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Rest, 2 minutes.After 2 minutes, fluff rice with a fork. -
4 Add Sauce and Finish Dish
Add Kung Pao sauce (to taste) and sweet and sour sauce to hot pan with vegetables and stir occasionally until sauce thickens slightly and vegetables are coated, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with vegetables and garnishing with cashews and green portions of green onions. Bon appétit!
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