top of page


Updated: May 27, 2021

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.

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!

11 views0 comments

Recent Posts

See All


bottom of page