Ingredients
1 sweet potato, cut into thin wedges
1 avocado, seeded and chopped into chunks
1 large carrot, chopped into sticks
200g butter beans, drained
1sp turmeric
1 tsp mixed herbs
1 tsp ground black pepper
Extra virgin olive oil to drizzle on top
Optional toppings (my favourites): hummus, sauerkraut, nuts (walnut/ cashew/ pistachio)
Method
1. Preheat the oven to 180C
2. Season the sweet potato wedges wih the tuermic, mixed herbs and black pepper. Place them on a foil-lined tray oil with coconut oil then place the tray in the oven for 25 mins or until the wedges are cooked. You may want to move the wedges around after 15 mins to make sure they are being evenly cooked
3. Whilst the sweet potato is in the oven, chop the carrots, avocado and nuts and drain the butter beans
4. Once the sweet potato is cooked, put it in a bowl with the carrots, avocado and butter beans, then sprinkle the chopped nuts on top as well as some olive oil
5. Serve with any of the toppings listed - my favourite is sauerkraut. Not only is it seriously tasty but it is an amazing natural probiotic so will do your gut the world of good
Some interesting facts about the ingredients in this meal:
- Turmeric: a powerful natural anti-inflammatory and powerful antioxidant
- Extra virgin olive oil: has so many health benefits; 2 tbsp alone will lubricate the intestines, improve bowel elimination, give anti-inflammatory fats, kill germs, stimulate the gallbladder and the liver to function effectively, cleanse the liver system, promote bone formation, inhibit blood clot formation and promote hormonal balance (source: www.cleanprogram.com)
- Butter beans: a great source of fibre and protein (1/2 a cup of butter beans provides 5g protein)
I love how easy this bowl is; it's the lazy food option to follow a not so lazy workout. Life is all about balance, after all.
- Anna
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