Protein Packed Mexican Bowl

• 400 grams lentils
• 200 grams brown rice
• 1 tablespoon extra virgin olive oil
• 1 green bell pepper
• 1 white onion
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• pinch of salt and pepper
• 250 grams cherry tomatoes
• 1/4 white onion
• 1 handful chopped fresh coriander
• juice of a whole lime
• 1 tablespoon extra virgin olive oil
• chili flakes (add as little or as much as you like)
• pinch of salt and pepper
• fresh avocado slices or your favourite guacamole
• fresh lime juice

1. Start by cooking the rice and heating up the lentils - in a large pot add the rice with 2 cups of water and 1/2 tsp of salt. Let the rice cook for 40 minutes, adding more water if needed. Make sure that the rice doesn't run out of water or it will start sticking to the bottom of the pan. Strain before serving to get rid of any extra water. To heat up the lentils you can just heat them in to microwave with some lime juice, salt and pepper.
2. While the rice cooks, cut the bell peppers, onion and mushrooms into thin slices. Then add to the pan with one tablespoon of EVOO and the spices.
3. While this cooks over a medium-low heat, chop the cherry tomatoes into quarters and dice the white onion. Add the chopped cherry tomatoes and onion into a bowl together with lime juice, EVOO, coriander, salt and pepper and mix well.
4. To serve simple add some brown rice and lentils to the bottom of you bowl, top with the fajita vegetables, avocado slices and salsa. rnI sometimes also like to add some sriracha or tabasco on top to add a little more spice.

lentils, brown rice, extra virgin olive oil, green bell pepper, white onion, chili powder, onion powder, oregano, salt, cherry tomatoes, white onion, handful, lime, extra virgin olive oil, chili flakes, salt, avocado, lime juice

Taken from food52.com/recipes/72195-protein-packed-mexican-bowl (may not work)