Sweet Potato & Bean Bowl
Mix kidney beans in a sprinkle of cumin, salt, finely chopped spring onion, lemon juice & olive oil and serve with left over roast vegetables (we used sweet potato), greens (we used kale) and a sprinkle of raw cashews.
Sushi Bowl
Serve brown rice topped with sliced cucumber, carrot, mashed avocado, torn nori sheets spring onion, shredded lettuce and an egg. To dress, mix 1 tsp of low salt soy sauce and . a tsp of sesame oil. We’ve topped with black sesame seeds, but you could use plain sesame seeds.
Quinoa & Tuna Greek Salad
Serve cooked Quinoa with cucumber, halved cherry tomatoes, kalamata olives, full-fat feta cheese, fresh herbs (parsley, oregano and basil will work well) and a can of tuna in spring water or olive oil. Dress with equal parts apple cider vinegar (you could use red wine vinegar too) and olive oil – a great alternative to the traditional balsamic which can be quite high in sugar.
