
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Masala black-eyed pea toasts with mango salad
Vegan, Dairy-Free, Soy-Free, Diabetes-Friendly, Family-Friendly
2 Servings, 490 Calories/Serving
25–40 Minutes
Fragrant, spiced black-eyed peas and mushrooms come together to make a savory topper for naan toast, and a sweet mango salad finishes this plant-based meal.
In your bag
- 2 whole wheat naan
- 1 or 2 organic shallots
- ¼ pound organic cremini mushrooms
- 1½ cups cooked black-eyed peas
- 1 organic lemon
- Sun Basket garam masala spice blend (granulated garlic - garam masala - ground ginger - turmeric)
- 1 head organic baby bok choy
- 1 organic mango
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories: 490, Protein: 15g (30% DV), Fiber: 10g (40% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 530mg (22% DV), Carbohydrates: 73g (24% DV), Total Sugars: 28g, Added Sugars: 2g (4% DV).
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Toast the naan
2
Make the black-eyed pea topping
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Coarsely chop the mushrooms.
- Rinse the black-eyed peas.
- Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the black-eyed pea topping and the salad).
Add the black-eyed peas, lemon zest, and half the lemon juice. Using a wooden spoon, mash about half the peas until a chunky paste forms and cook, stirring occasionally, until warmed through, 4 to 6 minutes. Remove from the heat, drizzle with 1 to 2 teaspoons oil, and season to taste with salt and pepper.
While the black-eyed pea topping cooks, prepare the remaining ingredients.
3
Prep the remaining ingredients; make the salad
- Trim the root end from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit and thinly slice crosswise.
- Coarsely chop the cilantro for garnish.
Serve
Kids Can!
- Measure the shallots.
- Rinse the black-eyed peas.
- Juice the lemon.
- Assemble the salad.
- Garnish with the cilantro.