Rainbow Chickpea Quinoa Bowl
A bright, fibre-rich bowl with quinoa, chickpeas, crunchy vegetables and a lemon-tahini drizzle.
Recipes rich in vegetables, legumes, whole grains, nuts and seeds.
A bright, fibre-rich bowl with quinoa, chickpeas, crunchy vegetables and a lemon-tahini drizzle.
A warming one-pot soup using red lentils, tomatoes and spinach, with herbs doing the work instead of excess salt.
Naturally sweet overnight oats with apple, chia and cinnamon—no added sugar needed.
Colourful plant-based tacos with smoky sweet potato, beans, cabbage and avocado.
A no-cook salad of white beans, tomato, cucumber, herbs and lemon.
A fragrant, weeknight curry with cauliflower, chickpeas, tomato and spinach.
Nutty pearl barley and mushrooms create a satisfying wholegrain-style risotto.
A fresh, fast pasta with greens, lemon and herbs.
A rich plant-based pasta sauce with lentils, walnuts and hidden vegetables.
All the freshness of sushi in an easy bowl with edamame, avocado and vegetables.
Soft lentil and bulgur patties served with herbs, lettuce and lemon.
Capsicums filled with quinoa, black beans, corn, tomato and herbs.
Eggs poached in spiced tomato with chickpeas and spinach.
A green, protein-rich bowl with edamame, quinoa, avocado and crunchy vegetables.
A vegetable-packed soup that builds flavour from garlic, herbs and lemon rather than extra salt.
A comforting fruit dessert with oats, almonds and cinnamon, relying on ripe pear for sweetness.
A hearty batch-cook chilli with three beans, vegetables and smoky spices.
A satisfying bowl with tempeh, brown rice, vegetables and a light peanut-lime sauce.
A fresh meal-prep salad with quinoa, peas, herbs and lemon.
A nourishing one-pot soup with lean chicken, lentils and plenty of vegetables.
A warm gluten-free breakfast with buckwheat, pear, cinnamon and seeds.
A deeply savoury plant bowl with roasted cauliflower, lentils, greens and tahini.