Chickpea, Sweet Potato and Spinach Curry

This though!! I am a huge chickpea fan, This is packed with goodness, its so satisfying. A great way to up your plant intake.

Serves 4

Takes 30 mins 350 calories 11g Protein

•1 tbsp. oil

•1 medium onion, chopped

•1 inch (3cm) ginger, grated

•2 cloves garlic, minced

•1/2 chilli pepper, chopped

•1 medium sweet potato, peeled, chopped

•1/2 tsp of hot pepper

•½ tsp sweet pepper

•½ tsp turmeric

•400g can chickpeas

•150ml vegetable broth

250ml light coconut milk, canned

•100g spinach, chopped

Method

Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often stirring for about 3 minutes.

Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.

Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.

Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.

Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.

Peanut Butter and Jelly Smoothie

Serves 1

1 small banana

1 tbsp. peanut butter

100 g frozen raspberries

200 ml almond milk or normal milk

What to do

Place all ingredients into a high-speed blender and blitz until smooth.

Protein Boost Tip:

Add a scoop of vanilla whey or plant based protein

Or add 2-4 tbsp. of Greek yogurt

Yum :-)

Pumpkin, Tofu and Brown Rice Salad

Serves 2 Takes 25 minutes to make

Ingredients

• 500 g pumpkin, cubed

• 1 tsp. sweet paprika

• 1 tsp. chili powder

• 2 tsp. dried rosemary

• 1 tbsp. olive oil

• 1 tbsp. honey

• 40 g walnuts, chopped

• 250 g of cooked brown rice

• few handfuls spinach

• 100 g tofu, drained ( I love marinated tofu and usually go for the honey soy)

• 1 tbsp. balsamic glaze

What to do

• Heat the oven to 200C (400° F).

• Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.

• Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and the tofu.

• Heat the bag of rice in the microwave

• Add the cooked rice to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.

• Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.