Mexican brown rice bowl with chickpeas & carrots
Mexican brown rice bowl with chickpeas & carrots: 601 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)
- 25 g Rocket
- 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 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.
- 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 25 g fresh Rocket, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 601 kcal
- 18 g protein
- 92 g carbs
- 18 g fat