Spicy brown rice bowl with chickpeas & zucchini

Spicy brown rice bowl with chickpeas & zucchini: 577 kcal and 20 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)
• 120 g Zucchini (in half-moons)
• 40 g Baby spinach
• 2 g Chilli flakes
• 2 g Basil
• 6 g Garlic (extra, chopped)

Instructions

1. Cook 70 g Brown rice per package instructions in double the amount of salted water, then drain.
2. Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
3. Add 120 g Zucchini, reduce to medium heat and cook 5–7 minutes until al dente.
4. Put Brown rice in a bowl and add Chickpeas and Zucchini on top.
5. Infuse 2 g chilli flakes with 6 g chopped garlic in the oil, stir in 2 g basil at the end.
6. Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

• 577 kcal
• 20 g protein
• 86 g carbs
• 17 g fat

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