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Broccoli & Brown Rice Salad

roasted eggplant, cashews, red curry dressing
4.0 stars
(54 reviews)
  • Vegetarian
  • Gluten-Free
  • Dairy-Free
  • Egg-Free
Broccoli florets are tossed with sesame and hard-roasted, then placed atop steamed brown rice along with roasted eggplant. The savory flavors pair perfectly with roasted cashews, which add crunch. A red curry vinaigrette adds another layer of complex, smokey-spicy flavor.
Ingredients

Vinaigrette (optional)
  • Blended Oil
  • Cane Vinegar
  • Pickled Ginger
  • Agave Syrup
  • Garlic
  • Dijon Mustard
  • Kashmiri Chili
  • Garam Masala
  • Salt
  • Lime Juice
  • Lime
Nutrition
Per Serving*
1.0 Per Container
With
Vinaigrette
Without
Vinaigrette
Calories 770 520
Total Fat 56g 29g
Saturated Fat 6g 3.0g
Trans Fat 0g 0g
Cholesterol 0mg 0mg
Sodium 890mg 780mg
Total Carbs 60g 57g
Dietary Fiber 8g 8g
Sugars 7g 4g
Protein 5g 5g
Vitamin A 502IU 501IU
Vitamin C 65mg 65mg
Calcium 60mg 57mg
Iron 2mg 1mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
I ate it warm and thought it was very tasty.

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