𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐟𝐚𝐜𝐭𝐬 𝐩𝐞𝐫 𝐬𝐞𝐫𝐯𝐢𝐧𝐠 (420g):
Calories — 140
Protein — 5g
Fat — 2g
Carbs — 27g
𝘏𝘦𝘳𝘦’𝘴 𝘸𝘩𝘢𝘵 𝘺𝘰𝘶’𝘭𝘭 𝘯𝘦𝘦𝘥:
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
𝘏𝘦𝘳𝘦’𝘴 𝘸𝘩𝘢𝘵 𝘵𝘰 𝘥𝘰:
— Heat oil in a large skillet on medium heat and add garlic and onion. Saute until onion is translucent.
— Add diced tomatoes and cook until softened, ~3-4 minutes.
— Add spinach, beans, and rice and cook for a few minutes. Then, add vegetable stock and bring mixture to a boil.
— Season with curry powder, salt, and pepper.
— Turn heat down to a simmer, cover, and cook for ~18-20 minutes or until rice is tender.
— Once cooked, turn off heat and let cool before serving. Enjoy!
𝐍𝐨𝐭𝐞𝐬:— This one is for all the veggie lovers!
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