Chilli Chickpeas Salad

Salad lunches are always a favourite! On busy weekdays when a nutritious lunch is especially important, a yummy mix of healthy ingredients is often the easiest and quickest. 

Here it is, my CHILLI CHICKPEAS SALAD:

Ingredients for 2 bowls: 400g cooked chickpeas (canned chickpeas are great to save time), 1 firm ripe avocado chopped, handful of cherry tomatoes, a small red capsicum chopped, shredded red cabbage, salad leaves like lettuce, rocket, spinach. For seasoning, salt, pepper and lemon juice.

Make:

1. In a pan, use a little olive oil and saute chilli flakes. Put in the cooked chickpeas, a little salt and roast mildly to coat in the chilli infused oil. Add in red capsicum and toss together (without cooking further).

2. Use a salad serving bowl to assemble the salad. Start by laying salad leaves and shredded cabbage.  Then top with chilli chickpeas and red capsicum. Add more leaves and top with avocado and cherry tomatoes. Sprinkle lemon juice, salt and pepper. Serve and enjoy!

Vegan Mexican Burrito Bowl

It's always so nice to feel and know that the food in your bowl is full of goodness and nutrition. One guaranteed feel good meal for me is a Mexican Burrito Bowl! A vegan version that is completely healthy and delicious.

Here it is, my version of a VEGAN MEXICAN BURRITO BOWL:

Ingredients for 2 bowls: 1 cup cooked brown rice, 1 cup corn kernels steamed or lightly pan roasted, 1 firm avocado chopped into small pieces, 1 tomato chopped, 1 onion chopped, 1 cup cooked black beans, Mexican taco/Burrito flavouring or seasoning, handful of toasted/baked Corn chips.

Make:

1. In a pan, use very little olive oil and saute chilli flakes if desired, add the cooked black beans and Mexican seasoning then cover and cook for 5mins.

2. In another bowl make tomato salsa by adding chopped tomato and onion with salt and pepper.

3. Take a wide bowl to assemble your Burrito Bowl. Add in next to each other, the brown rice, Mexican Black Beans, corn kernels, tomato salsa, avocado and finally corn chips. Sprinkle fresh coriander on top and drizzle lemon juice. Serve and enjoy!