The Winter Glow Bowl

 Simple, nourishing, and a reminder that eating well should feel satisfying, never restrictive.

This balanced, nutrient-dense salad is high in fibre, rich in plant-based protein, and packed with complex carbohydrates and healthy fats. It keeps you full, supports steady energy, and promotes good digestive health.

Ingredients      

150g cooked quinoa (approx. 50g uncooked) (or swap for brown rice if preferred)

1 x 400g can of chickpeas (drained and dried)

1/2 medium sweet potato, chopped

Handful of salad leaves (mixed)

½ avocado, sliced

2 spring onions, thinly sliced

1 red pepper, chopped

20g cashew nuts

Dressing:

2 tbsp hummus

2 tbsp lemon juice

1 tbsp extra virgin olive oil

1 tbsp water (to thin the dressing if needed)


A circular logo with a brown outline, containing a stylized brown V with a green leaf attached, and the word 'Vegan' written below in black.

Method

Place the chickpeas and sweet potato on a lined baking tray, drizzle with EVOO and a dash of salt and pepper and roast in the oven at 180ºC for about 35 minutes (turning once to ensure even cooking). Leave to cool.

Toast the cashew nuts in a dry pan over a medium heat for 3-4 minutes until they start to brown slightly (Store these separately so that they don’t go soggy).

Mix the hummus, lemon juice, and olive oil into a creamy dressing (this is easier in a lidded jam jar. Just give it a good shake, with the lid on!)

To serve

Divide the salad ingredients between 2 bowls, sprinkle with the roasted chickpeas and cashew nuts and pour over the dressing.

Tip

Delicious with grilled chicken or salmon if you prefer.