NUTRITION
February Featured Recipe - Red Pepper & Mushroom Bowl
Serves 2
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Ingredients:
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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
Method
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Heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.
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Add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.
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Mash the avocado flesh with a fork and drizzle with lime juice. Add the red chili and season with salt and pepper.
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Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.
Prep: 5 mins
Cook: 5 mins
Kcal: 359
Fats(g): 26
Carbs(g) 26
Protein(g): 11
Fibre(g): 10
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