February Featured Recipe - Red Pepper & Mushroom Bowl
½ tbsp. coconut oil
2 green onions, finely sliced
6 chestnut mushrooms, sliced
7 oz. (200g) roasted red pepper, drained and sliced
¼ cup (40g) chickpeas, drained
1 tbsp. water
1 ripe avocado
1 lime, juiced
1 red chili, re-seeded, finely sliced
salt & pepper
1.5 oz. (40g) feta cheese, crumbled
2 tbsp. pumpkin seeds
Heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.
Add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.
Mash the avocado flesh with a fork and drizzle with lime juice. Add the red chili and season with salt and pepper.
Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.
Prep: 5 mins
Cook: 5 mins