Updated: May 27
Vegan, gluten and dairy free
This wonderful veggie bowl is bursting with flavour and nutrition. Super quick and easy to prepare in 20 minutes. Makes a great supper or lunch bowl.
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!