Wednesday’s Lunch Featuring Back On Track Brown Rice & Chickpea

Name: Wednesday’s Lunch Featuring Back On Track Brown Rice & Chickpea
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters cooked lentils (I used beluga); 1 Tbsp raisins or goji berries or dried cranberries; 1 Tbsp hemp seed (or seed); 473 milliliters lightly packed leafy greens like romaine, spinach, or kale (I used kale); 1 serving Use dressing Or I suggest using Lightened Up Tahini-Lemon Dressing; 118 milliliters chopped vegetables (I used pre-cut cukes, peppers, carrots, and tomatoes); 2 Tbsps chopped toasted walnuts (or nuts, sub sunflower seeds for nut-free)

Need a gluten free and vegan main course? Wednesday’s Lunch Featuring Back On Track Brown Rice & Chickpea could be a spectacular recipe to try. This recipe serves 1. One portion of this dish contains about 16g of protein, 28g of fat, and a total of 442 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up walnuts, goji berries, i suggest using lightened up tahini-lemon dressing, and a few other things to make it today. To use up the goji berries you could follow this main course with the Aunt Ivy’s Raw Macadamian and Goji Berry Cookies as a dessert.