Recipe - Brown Rice & Veg Lunch Bowl
- Mar 16, 2019
- 1 min read
NUTRITION DETAILS
Serves: 4
Prep: 10 mins
Cook: 15 mins
NUTRITION PER SERVING
279 Kcals 6g Fats
48g Carbs 10g Protein
WHAT YOU NEED
1 tbsp. coconut oil
10.5 oz. (300g) beetroot, cooked and chopped
7 oz. (200g) kidney beans, drained
7 oz. (200g) sweetcorn, drained
2 spring onions, chopped
2 garlic cloves, crushed
14 oz. (400g) brown rice, cooked
WHAT YOU NEED TO DO
Cook the rice according to instructions on the packaging.
Heat the oil in a pan. Add the beetroot, kidney beans, sweetcorn and spring onions. Cook for about 5 mins until warmed.
Next, add the garlic and season to taste with salt and pepper. Cook for another 1-2 mins.
Divide the cooked rice between 4 bowls, top with the bean mix and garnish with some more spring onions (optional). Season with freshly ground black pepper.
Jonny
+971502904856
jonny@jonnyparrfitness.com
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