THE DISH

A luxurious risotto studded with bits of roasted corn, this dish is lighter than traditional rice-based risotto but just as creamy and comforting. Includes our Cauliflower Rice, Spinach Artichoke Chickpea Dip and our Roasted Corn Edamame Salad

HEAT
1 tbsp olive oil in a skillet over medium-high heat
COOK
1 bag Cauliflower Rice with a pinch of salt/pepper for 3 minutes
MIX
1 container Spinach Artichoke Chickpea Dip, 1 container Roasted Corn Edamame Salad + ​1 cup water, stirring thoroughly, cover and cook for 4-5 minutes until tender and sauce is creamy

Did you know? Cauliflower is a good source of choline, a nutrient that has been shown to boost memory and maintain brain elasticity.

WHAT'S INSIDE
  • V
    Vegan
  • G
    Gluten-free
  • P
    Rich in Protein
  • P
    Rich in Fiber

Ingredients for Cauliflower Rice: Cauliflower Rice 

Ingredients for Spinach Artichoke Chickpea Dip: Fresh Steamed Chickpeas, Marinated Artichokes (Artichokes, Water, Salt, Vinegar, Oil, Citric Acid, Spices), Spinach, Water, Sunflower Oil, Olive Oil, Sesame Tahini, Citric Acid, Sea Salt, Guar Gum, Roasted Garlic, Cumin  

Ingredients for Roasted Corn Edamame Salad: Edamame Beans (Soy), Roasted Corn, Roasted Red Peppers, Onion, Sunflower Oil, Olive Oil, Cilantro, Sea Salt, Black Pepper, Cayenne Pepper, Cider Vinegar, Citric Acid

Contains: Soy

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