This quick and easy recipe will help you maintain your healthy eating routine and keep you feeling full
If you usually find yourself getting hungry shortly after having a salad, you need a recipe like this one from Linwoods that has it all – protein, good fats and complex carbohydrates.
Preparation time – 15 minutes
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Cooking time – 30 minutes
Serves – 2
Ingredients
1 medium sweet potato diced
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2 tbsp olive oil or avocado oil, divided
1 can of chickpeas, drained
Salt and pepper
½ a small white cabbage, finely chopped
Fresh basil to serve
2 heaped tbsp Linwoods Flaxseed, Almonds, Brazil Nuts, Walnuts & CoQ10
For the dressing:
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1 large ripe avocado
1 handful basil
Juice of 1 lemon
60g plain yoghurt (dairy free if necessary)
60ml water*
Salt and Pepper to taste
Directions
- Preheat your oven to 200C (400F).
- Place the sweet potato in a roasting tray, toss with 1 tbsp of the oil and roast in the oven for 20 mins.
- Remove from the oven, toss through the chickpeas and roast for a further 20 mins. Alternatively cook the sweet potatoes for 15 mins in the air fryer, followed by a further 10 – 15 with the chickpeas.
- Blend together the dressing ingredients using a mini chopper or blender until smooth. Season to your own taste.
- Toss the dressing through the cabbage in a large bowl; reserve a little for drizzling on top if desired.
- Serve the salad by layering the cabbage in a bowl, topped with roast chickpeas and sweet potato, garnished with fresh basil and sprinkled liberally with the milled flaxseed and nut mix. Toss everything together as you dig in!