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…
Spring Greens Recipe Ingredients | Image credit: Alex Gear
Gluten & dairy free, vegan
Super quick and easy and packed with nutrition and bags of flavour
Serves 2
- 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!
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If you enjoyed this recipe, find out more at nutritionforlife.co.uk
Written by Alex Gear
Instagram: @alexnutritionforlife
Twitter: @AlexGNutrition
Facebook: @AlexGearNutritionForLife
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.
