Brown Rice Buddha bowl

For a Serving Size of Two:

Ingredients:

• 60 grams brown rice
• 30 grams chickpeas (soaked them overnight)
• 50 grams diced bell peppers
• 50 grams diced cucumbers
• 50 grams grated carrots
• 30 grams sliced avocado
• 20 grams thinly sliced red cabbage
• 2 teaspoons fresh coriander
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• Salt (to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin powder

Procedure:

• Rinse the brown rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 300 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35-40 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool.
• Soak the chickpeas overnight and cook them until tender.
• Prepare the Vegetables: While the rice is cooking, prepare the vegetables. Dice the bell peppers and cucumbers, grate the carrots, and slice the avocado and red cabbage.
• In two serving bowls, place an equal amount of brown rice as the base. Top each bowl with chickpeas and an assortment of diced bell peppers, cucumbers, grated carrots, sliced avocado, and red cabbage.
• Drizzle olive oil and lemon juice over the bowls. Sprinkle with salt, black pepper, and cumin powder for added flavor.
• Finish with chopped coriander on top.

Nutritional Benefits:

Nutritional Information:

• Calories: 400 kcal
• Protein: 15.2 g
• Carbohydrates: 68.2 g
• Fat: 8.7 g