Herb brown rice bowl with chickpeas & carrots
Herb brown rice bowl with chickpeas & carrots: 592 kcal and 18 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Brown rice (raw)
- 150 g Chickpeas (canned) (drained)
- 100 g Carrots (julienned)
- 40 g Baby spinach
- 2 g Rosemary
- 2 g Thyme
- 10 g Mustard
Instructions
- Cook 70 g Brown rice per package instructions in double the amount of salted water, then drain.
- Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Brown rice in a bowl and add Chickpeas and Carrots on top.
- Rub 2 g rosemary and 2 g thyme between your fingers and add; 10 g mustard bring body and acidity.
- Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 592 kcal
- 18 g protein
- 90 g carbs
- 17 g fat