Danny Kim
Recipe information
Yield
1 Servings
Ingredients
4
ounces leftover curry from Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes (click here for recipe)
1
cup leftover rice from Aromatic Red Rice (click here for recipe)
2
cups butter lettuce
2
cups arugula
Olive oil
Lemon juice
1
tablespoon toasted pumpkin seeds
Need to make a substitution?
Preparation
Serve warm curry over rice. Toss lettuce and arugula with olive oil and arugula. Top with pumpkin seeds.
Nutrition Per Serving
Calories (kcal) 660 Fat (g) 35 Saturated Fat (g) 10 Cholesterol (mg) 0 Carbohydrates (g) 60 Dietary Fiber (g) 11 Total Sugars (g) 11 Protein (g) 13 Sodium (mg) 220