½ - ¾ cup cooked brown rice (there are various brands of 2 minute microwave rice pouches now available from the supermarket for convenience)
I bunch of kale or English spinach Asparagus spears
Pumpkin seeds or almond slivers Tamari or soy sauce
Chop ends of asparagus and chop into half, chop the ends off the spinach or kale. Place them into a saucepan of boiling water asparagus and spinach/kale for 1-2 minutes, drain then place on top of cooked brown rice. Sprinkle with tamari/soy sauce and pumpkin seeds or almond slivers.
Keep any leftover rice and vegetables for another meal.