Curry Car-Bowl-Hydrate

Prep Time 40

Cook Time 20

Total Time 1

Servings 2

Calories 523 kcal

2 cups (404g) Brown Rice (cooked) - About ¾ of a 20-ounce bag of frozen brown rice
1 cup (198g) Lentils (cooked, drained and rinsed) - About 1 full 15-ounce can
½ cup (82g) Chickpeas (cooked, drained and rinsed) - About ½ of a 15-ounce can
1 cup (150g) Potatoes (chopped) - About 1 medium-sized potato
½ cup (41g) Eggplant (sliced) - About ⅕ of a small-sized eggplant
½ cup (75g) Red Pepper (sliced) - About 1 small-sized red pepper
½ cup (50g) Green Beans (sliced) - Available in 12-ounce bags
¼ cup (47g) Okra (chopped) - Available in 12-ounce bags
2 tbsps (31g) Lemon Juice - Juice from ¾ of a lemon
Optional: Cumin, Curry, Turmeric, Coriander, or Ginger to taste - Available in spice jars

Cook lentils and chickpeas according to instructions, or use no-sodium canned or prepared chickpeas and lentils.
Cook or heat brown rice according to package instructions.
Roast or steam potatoes and eggplant. To roast: Slice vegetables into bite-sized pieces. Preheat oven to 425 and roast potatoes and eggplant for 15 minutes. Flip the vegetables halfway through cooking. To steam: Place vegetables into a steam basket and steam for 5-7 minutes
Slice red peppers, okra, and green beans.
Arrange bowl with greens on the bottom, adding all of the other ingredients on top.
Add lemon juice from fresh lemon wedges, along with the spices to taste.

Calories: 523kcalCarbohydrates: 104gProtein: 21gFat: 3.7gFiber: 16g