I love posting healthy recipes on a Sunday night!! If your weekend has been a little bit indulgent or you're off track and feeling sluggish, this greens bowl is a simple Monday starter.
You don't have to go for this exact combination. Any green vegetables are fantastic and mushrooms and chickpeas are a wonderful source of vegan protein. This dish is full of vitamins, nutrients and super filling.
Easy ingredients, cheap, quick and delicious. Win win win win!!
INGREDIENTS (makes 2 large bowls)
10 florets broccoli
1 tin chickpeas
10 chestnut mushrooms
1 courgette (zucchini)
2 handfuls of spring greens
1 tbsp coconut oil
1 tsp easy garlic (or 1 garlic clove)
1 tsp ground coriander
Juice of half a lemon
Salt to season
Add the coconut oil to a pan, add all the vegetables and drained tin of chickpeas
Season with garlic, coriander, lemon and salt
Stir well and cook over a low heat for 5 - 10 minutes until the vegetables soften a little
Serve with more lemon and salt to taste