
šš®šš«š¢šš¢šØš§ ššššš¬ š©šš« š¬šš«šÆš¢š§š (420g):
Calories ā 140
Protein ā 5g
Fat ā 2gā£
Carbs ā 27gā£ā£ā£
ā
šš¦š³š¦āš“ šøš©š¢šµ šŗš°š¶āšš šÆš¦š¦š„:
ā£ā£ā£ā£1 cup brown rice
2-3 cups fresh baby spinach
2 medium tomatoes (diced)
1 medium onion (diced)
3 garlic cloves (minced)
1 cup black or pinto beans (drained and rinsed)
2 cups low-sodium vegetable stock
1 1/2 tsp curry powder
1 tsp avocado or olive oil
1/4 tsp salt and pepper
ā
ā£šš¦š³š¦āš“ šøš©š¢šµ šµš° š„š°:ā£ā£ā£ā£ā£ā£
ā Heat oil in a large skillet on medium heat and add garlic and onion. Saute until onion is translucent.
ā Add diced tomatoes and cook until softened, ~3-4 minutes.
ā Add spinach, beans, and rice and cook for a few minutes. Then, add vegetable stock and bring mixture to a boil.
ā Season with curry powder, salt, and pepper.
ā Turn heat down to a simmer, cover, and cook for ~18-20 minutes or until rice is tender.
ā Once cooked, turn off heat and let cool before serving. Enjoy!
ā
ššØššš¬:ā£ā This one is for all the veggie lovers!