Healthy, delicious and filled with goodness. This recipe was adapted from I Quit Sugar and is gluten free, dairy free and vegan.
- Eggplant (aubergine as it’s known in the UK) is a nutrient-dense plant, high in fibre, antioxidants and contains several substances that show potential in fighting cancer cells.
- Broccoli is a great source of vitamin K and C, a source of folate and potassium. The almonds contain a heap of healthy fats, magnesium and vitamin E which is linked to lower rates of heart diseas, cancer and Alzheimer’s disease.
- Chard is has high levels of magnesium, calcium, vitamin K, iron, potassium and vitamin A.
- Raw sprouts are high in nutrient and may increase good HDL cholesterol.
By eating nutrient rich food you not only keep fuller for longer but it also helps curtail your cravings for unhealthy snacks.
- 1 small (250g) butternut squash cut in to 2cm pieces.
- 1 small (250g) eggplant, cut into 2cm pieces.
- 2 tablespoons coconut oil, melted.
- 1 small head broccoli, cut into florets.
- 4 leaves rainbow chard, stems removed, finely sliced.
- 2 teaspoons olive oil.
- 1/4 cup coriander leaves, roughly chopped.
- 1/4 cup basil leaves, roughly chopped.
- 1 cup Cooked Quinoa.
- 1/4 cup almonds, coarsely chopped.
- 1/4 cup mixed sprouts.
- 1/4 cup tahini, to serve.
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line an oven tray with baking paper.
2. Place butternut squash and eggplant separately on prepared tray and drizzle with coconut oil, salt and pepper. Bake for 30 minutes or until tender and golden.
3. Meanwhile, add broccoli into a small pot and cover with water. Bring to the boil and then allow to simmer for 5 minutes until slightly soft but still crunchy. Add in the rainbow chard leaves in the last minute. Drain and drizzle with olive oil.
4. Stir coriander and basil through quinoa. Set aside.
5. Divide quinoa, rainbow chard, broccoli, butternut squash and eggplant between a bowl and a container for lunch tomorrow. Add almonds and sprouts to each.
6. Drizzle with tahini and serve.