Mexican brown rice bowl with brown lentils & pumpkin

Name: Mexican brown rice bowl with brown lentils & pumpkin
Total time: 25 min
Yield: 1 serving
Ingredients: 10 g Olive oil; 70 g Brown rice (raw); 60 g Brown lentils (raw) (weighed raw); 130 g Pumpkin (cubed); 40 g Baby spinach; 3 g Cumin; 3 g Paprika powder; 15 g Jalapeño (in thin rings); 20 g Lime (juice)

Mexican brown rice bowl with brown lentils & pumpkin: 630 kcal and 24 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

10 g Olive oil
70 g Brown rice (raw)
60 g Brown lentils (raw) (weighed raw)
130 g Pumpkin (cubed)
40 g Baby spinach
3 g Cumin
3 g Paprika powder
15 g Jalapeño (in thin rings)
20 g Lime (juice)

Instructions

Cook 70 g Brown rice per package instructions in double the amount of salted water, then drain.
Season 60 g Brown lentils and sear in 10 g olive oil over high heat for 4–6 minutes.
Add 130 g Pumpkin, reduce to medium heat and cook 5–7 minutes until al dente.
Put Brown rice in a bowl and add Brown lentils and Pumpkin on top.
Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

630 kcal
24 g protein
107 g carbs
14 g fat