SERVES 2:
INGREDIENTS:
FOR THE BASE:
1 Cup of Brown rice & quinoa (Cooked)
FOR THE TOPPINGS:
400g Tinned Chickpeas, (drained & rinsed)
1 Small Sweet Potato, (scrubbed, cubed)
2 tsp. Chilli Powder
3 TBLS of Coconut Oil
2 Cups of Green Beans, (ends removed)
1 Bunch of Broccolini, (Stems, trimmed)
1 – 2 TBLS of Butter or Olive Oil, (for cooking)
½ Bunch of Russian or Curly Kale (shredded, stems removed)
¼ Cup of Almonds, (Roughly chopped)
FOR THE DRESSING:
1 Garlic Clove, (crushed)
3 TBLS of Olive Oil
1 TBLS Lemon Juice
1 tsp. of Dijon Mustard
1 Sprig of fresh thyme (use 1 tsp. of dried if you haven’t got fresh)
Salt & Pepper (to taste)
METHOD:
Prepare rice & quinoa as per packet instructions.
Preheat the oven to 200°C. In a mixing bowl, coat the sweet potato, and chickpeas in chilli powder and coconut oil. Bake in the oven for around 30 – 40 minutes (or until sweet potato is soft).
Whisk together the dressing and set aside.
Heat butter in a large nonstick frying pan over a medium-high heat. Once butter has melted throw in the beans and broccolini and fry for about 5 minutes, add in the almonds and continue to cook for another 2 minutes. Add half of the dressing to the pan and shake around the pan.
Mix the rest of the dressing through the prepared rice, season with salt & pepper.
Spoon the rice into bowls, and top with the pan-fried greens, almonds, sweet potato and chickpeas.