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


  • 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)


  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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