Ingredients
1 c brown rice
1/2 a butternut squash roasted
1 c chick peas
1/4 of a package of tofu. pan fried
1/2 mango
1 1/2 tbsp almond butter
2 tbsp low fat milk or yogurt
1 tsp yellow curry powder
Pam (or other canola spray)
Optional are dried blueberries and flaked almonds
Preparation
Prepare rice as per package. Roast squash on a Pam (Canola) sprayed cookie sheet at 375 for 15 - 20 minutes till cooked through and cool (so it firms up a bit). Pan fry tofu in Pam to brown and crisp a bit. Cut up mango. Mix together Almond butter, milk/yogurt to a good consitency for covering and add curry powder to this. Throw it all together and add optional ingredients as you wish or others too
