A lunch bowl loaded with healthy fats, protein, fibers and minerals. Enjoy it!

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Ingredients (for 1 portion)

• 1/4 cup brown rice

• 1 cup kale

• 1/3 cup red cabbage

• 1/2 sweet potato

• 1/4 cup chickpeas

• 1/2 avocado

• 1/4 cup sprouts

• 1/4 cup mango

• 1/4 tsp chili

• 1 tsp cumin

• 2 tsp lime juice

• 1 tbsp olive oil

• pinch of salt

• pumpkin seeds

Preparation

1. Set the oven to 350°F (180°C).

2. Wash the brown rice and put it to boil as instructed on the package.

3. Wash, peel and cut in cubes the sweet potato.

4. Add them to a bowl with 1/2 tbsp olive oil and cumin and mix.

5. Transfer the sweet potatoes on a baking tray and cook for 25 min.

6. Use the same bowl to add the chickpeas in the remaining olive oil-cumin mix. Add them next to the sweet potatoes and roast for 10 minutes more.

7. Wash the kale, remove the stems and add the leaves to the same bowl.

8. Splash the rest of the olive oil, 1 tsp lime juice and sea salt and start massaging the kale until they start to break down and become soft and juicy.

9. Make the sauce by mashing the mango with the rest of the lime juice and chili.

10. When all ingredients are ready, arrange them in a bowl.

11. Sprinkle some seeds and serve with the spicy mango sauce.