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Crispy Cutlet Asian Bowl

Very simple and colorful dish. Vegetables can be swapped out for what’s in season.

Serves: 4

Made with: Crispy Cutlet

Prep time

10 min

Cook time

20 min

Total time

30 min

Ingredients

• 2 ea Meati™ Crispy Cutlets, frozen
• 3 c shredded kale
• 1 c chopped red cabbage
• 1 c cooked wild rice, warm
• 1 c cooked carrot coins, warm
• 1/2 c roasted mushrooms, warm (optional)
• 1/4 c roasted almonds, roughly chopped
• 1 TBSP. Olive oil
• 1/3 c Miso Sesame Ginger Dressing (or anything similar)

Directions

1. Preheat oven to 400 deg F. Place 2 frozen Meati™ Crispy Cutlets on a baking sheet and cook for 20 minutes or until internal temperature reaches 165F.  Set aside to rest for 2 to 3 minutes and then cut into strips.
2. Rinse and slice carrots into 1/4-inch coins and steam for 10 minutes or until tender keep warm.
3. Slice mushrooms into 1/4-inch pieces and sauté in small nonstick pan with 1 tbsp olive oil. Once softened and lightly browned, set aside and keep warm.
4. Add all ingredients for the miso sesame ginger dressing in a small bowl and mix well.
5. Place kale into bowls and top with ingredients and then drizzle dressing over top.

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