This makes the perfect light dinner or a great lunch
- 2 cups of Quinoa
- 1 head of broccoli
- large handful of spinach leaves
- 1 tin of chickpeas
- 1 tin of coconut cream
- pinch of chilli flakes
- 2 tsp curry powder
- 2 tbsp nutritional yeast
Firstly cook Quinoa according to packet instructions.
Meanwhile, stir fry the broccoli in coconut oil and once cooked add the chilli flakes, curry powder, coconut cream, chickpeas, nutritional yeast and spinach (in that order)
Leave on a low heat until the quinoa is ready.
Place the quinoa in a bowl and top with the veggies and sauce,
A colourful and delicious recipe.
Ingredients (serves 2)
- 2 sweet potatoes (cleaned)
- 2 peppers (chopped)
- 2 raw beetroot (peeled and chopped)
- 1 red onion (sliced)
- 1-2 tbsp hummus
- salad leaves
- feta cheese (leave out or replace for avocado to make it vegan)
preheat oven to 160 C, stab potatoes with a fork and place in the oven to cook for an hour.
When the sweet potato has been cooking for 40 minutes, place all vegetables in a tray, drizzle with olive oil, and place in the oven with the potato to cook for 20-25 minutes.
Once cooked, cut potatoes in half and spoon hummus into the middle of the potato.
Top with the mixed vegetables, salad leaves and feta.