(skip down if you just want to read about my workout)
Yesterday I mentioned the kitchen situation at my new office. Last night I finally had time to prepare something to take for lunch. Making lunch is great for a few reasons:
1) better control of ingredients
3) cost savings
I'm a fan of rice bowls - combining rice with veggies, legumes and other good for you ingredients - and because they are portable and filling, it's a great option for office lunches. Here's a version that takes advantage of one of my favorite foods: sweet potato!
Sweet Potato Rice Bowl
Ingredients for 1 serving:
1/2cup rice (Trader Joe's Rice Medley)
1/4cup chick peas, drained and rinsed
1/2-3/4cup veggies (broccoli and avocado squash)
1/2 medium sweet potato, baked
6 cherry tomatoes
2 tsp sliced almonds or sunflower seeds (optional)
1 tbs hummus (optional)
1. Pre-heat oven to 350*
2. Cook a pot of rice
3. Chop veggies
4. Cut sweet potato into quarters lengthwise and slice into even sized pieces. Place each half on sheet of tin foil, wrap and place on cookie sheet in oven. Bake for approximately 40 minutes, stirring twice to keep potato from attaching to the foil.
5. If preparing for later use (like lunch the next day), let rice and sweet potato cool.
6. Mix all ingredients in a bowl or reheatable container.
7. Add tomatoes, hummus and nuts/seeds just before eating.
8. Either eat right away or store in fridge and then reheat slightly just before eating.
It looks like a lot, but it's actually really easy to put together, especially if you already have the rice prepared. Plus, the combinations are basically endless!
Last night, I tried Trader Joe's pomegranate nonfat Greek yogurt for the first time.