Here is a fabulous bowl of Spring vegetables packed with nutrition. Really tasty. Makes a great supper or lunch bowl.
To make this delicious recipe you will need…
Gluten & dairy free, vegan
Super quick and easy and packed with nutrition and bags of flavour
- 200g spring greens
- 100g rainbow chard
- 1 large carrot, peeled and chopped
- 200g diced butternut squash
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp caraway seeds
- 1 tbsp coconut oil
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tbsp yoghurt of your choice (optional)
- Sea salt and pepper
Prepare the chard and spring greens by removing any tough stalks, roughly chop and wash thoroughly.
Heat a pan with 1 tbsp coconut oil and fry the onion and garlic for couple of minutes. Add the chilli and caraway seeds to the pan for a minute and then add the carrot and butternut squash. Add a couple of tbsp water to prevent the pan from catching, place a lid on and cook for 15 minutes until tender.
Add the spring greens and chard and saute for a further couple of minutes. Season well with sea salt and pepper.
Remove from the heat, divide into two bowls, drizzle with a little olive oil, top with a good dollop of yoghurt and some parsley. Serve.
Great prepared the night before for your lunch box the next day!
If you enjoyed this recipe, find out more at nutritionforlife.co.uk
Written by Alex Gear
About The Author
A Registered Nutritional Therapist and Naturopath as well as a trained chef and former cookery teacher, Alex has a wealth of experience and is very passionate about helping people feel their best through food and lifestyle.