A delicious, warming rainbow bowl. It is satisfying and full of goodness.
Ingredients 1 medium sweet potato
1/3rd of a tin of chickpeas
1 tsp mixed dried herbs
1 tsp paprika
A pinch of chilli powder
A pinch of salt
2 tbsp vegetable oil
1 clove of garlic
125g frozen peas
1/3 of a head of broccoli
2 large handfuls of spinach
1/3rd of a lemon
Instructions 1. Preheat the oven to 180°C
2. Chop the sweet potato into wedges. Place on a baking tray. Put the chickpeas on to the other half of the tray. Add the herbs, spices, salt and 1 tbsp of the oil on to the vegetables. Mix around until they are well coated. Bake in the oven for around 35 minutes. Stir the chickpeas occasionally to make sure they cook evenly.
3. After the sweet potato and chickpeas have been in the oven for around 25 minutes, bring a pan of water to the boil and add in the broccoli and a pinch of salt. Simmer for 5 minutes. Then add the frozen peas and simmer with the broccoli for another 5 minutes.
4. At the same time as adding the frozen peas to a pan, add the other tbsp of olive oil to a frying pan and heat. Slice the mushrooms and finely chop the garlic. Fry them on a low heat for five minutes. Add the spinach in for the last minute until wilted.
5. Serve in a bowl and squeeze some lemon over the peas, broccoli and spinach.
I thought I’d share this simple courgetti recipe which I made last week when I felt like having something quite light. It was really tasty and quick to make. I used a spiralizer to make the courgetti, which I’d really recommend to anyone interested in trying courgetti. Continue reading
I made these bars as an easy, on-the-go snack. They are filling and are sweetened with bananas and honey rather than refined sugar. I made the bars with buckwheat flakes as I don’t tolerate oats very well but they could easily be substituted for oats if you prefer. The bars make a great snack for busy people who want to have something healthy when they are out and about. They can be made at the weekend and stored in the fridge for up to a week (after that they could be kept in the freezer).
Instructions 1. Preheat the oven to 180°C.
2. Grease a small baking tray with coconut oil or another oil. 3. Mash the bananas with a fork and combine with the melted coconut oil, and honey in a mixing bowl.
4. Add in the buckwheat flakes, buckwheat puffs, seeds and cinnamon.
5. Pour into the baking tray and spread the mixture evenly.
6. Bake for twenty minutes or until the top is golden brown.
7. Remove from the oven and leave to cool before slicing.