Vegan Thai Green Curry Rice Bowl

1. Wash the lime, cauliflower, bell pepper, and zucchini. Cut the lime into wedges, then cut the vegetables into bite-sized pieces (approximately 1 inch).
2. Place the small pot on medium-high heat with 1 cup of water and 1/4 teaspoon of salt (optional). Add the rice. Bring to a simmer, reduce, the heat to medium-low, and cover with the lid. Cook for 12 minutes, then remove from the heat. Let the rice rest for 10 minutes and set aside until plating.
3. Place the large sauté pan on medium-high heat. Add 3-4 teaspoons of oil,, then preheat for 2 minutes. Carefully add the cut vegetables and chickpeas to the pan and sauté for 4 minutes.
4. Now pour the Thai Green Curry Sauce into the sauté pan, rinse the container with 2 tablespoons of water, and add that as well. Lower the burner to medium heat. Simmer for 3-5 minutes until the sauce is hot and the vegetables are tender. Remove from heat and turn off all heating elements.
5. Divide the rice between two shallow bowls. Top with the Thai curry and vegetable mix. Serve with the lime wedges. You deserve this dish!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.