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Today is one of those days when I just want to throw in some ingredients I have left in my refrigerator, and not spend too much time cooking, but at the same time consume something delicious and healthy! Well to be honest, I had decided upon cooking rajma (boiled kidney beans cooked in tomato puree and infused with indian spices) for lunch today, however the sheer time it would have taken me to prepare that, got me lazy. I had already soaked the brown beans for about 3 hrs, time is ticking….its 1:15 already and hubby is grumbling for food…

Ting !!! an idea springs into my head. I knew I had a couple of avocados and some sprouts (we have sprouts everyday for breakfast). Why not create a home made healthy chipotle style lunch bowl? I quickly collected all my ingredients and created this scrumptious bowl of goodness.



This lunch bowl is extremely easy to prepare and is full of health benefits, mentioned below.

Kidney beans are full of iron, fibre, proteins and antioxidants. Avocados are a great source of mono saturated fats (healthy fats) as well as protein and fibre. Sprouted lentils are also a health power house as they contain proteins, fats and carbohydrates and much lesser calories than cooked lentils.

I added some organic blue corn tortilla chips on the side for a crunchy salty twist ( Late july organic has some pretty awesome options for organic, non GMO tortilla chips!).

Here’s how to make this healthful chipotle style bowl.

Here’s what you need:

This recipe serves 2

Spicy brown beans 

1 cup kidney/brown beans (soaked for at least 4 hours)

2 cups water

1 tsp cumin seeds

1/2 tbsp ginger paste

1/2 tbsp garlic paste


chilli powder ( as per your taste)

1 tbsp coconut oil


2 avocados

1/2 cup chopped red onions

2 tbsp lemon juice


chilli powder/green chillies

1-2 tsp pepper powder

coriander leaves for garnishing

Sprout Salad

1 cup sprouted lentils

1/2 cup chopped tomatoes

1/2 cup chopped onions

1/4 cup chopped coriander leaves

2 tsp lemon juice

chilli powder/green chillies


2 tsp chaat masala ( you get this in Indian grocery stores – this is optional in case you want a tangy taste on your salad).

Here’s what you do

Brown beans/kidney beans 

1. Boil the kidney beans until they are soft. In case you haven’t been able to soak them for long, try microwaving them.

2. In a separate pan add oil. Wait till the oil is heated and then add cumin seeds, ginger paste, garlic paste and then sauté.

3. Add the boiled beans and mix well till the water starts boiling. Add salt and chilli powder as per your taste and leave it on low flame for about 15 mins. (you can meanwhile prepare the guacamole). The beans become softer and a little thicker in consistency as the water begins to evaporate.


1. Peel and scoop out the avocado. ( Please watch a you tube video in case you are unsure about how to peel an avocado).


2. Add the avocado to a bowl and mash with a fork. Make sure it remains chunky and does not become a paste.

3. Add lemon juice, salt, pepper, onions and chilli powder and mix well. (you can also add in jalapeño peppers in case you have them stocked in your pantry).


4. Garnish with cilantro.

Sprouts salad

1. Add the sprouts, tomatoes, onions, cilantro in a bowl and mix well.


2. Add salt, chillies, chaat masala and lemon juice and mix again until all the ingredients are well blended.

Serve with multi grain tortillas and enjoy!!