Quinoa, peach & ginger bircher
These overnight oats can be made the night before and eaten the next day as a nutritious breakfast or post-exercise snack.
Vegan jambalaya
Serves 2
Easy
Prep:
Cook:
Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre
Skip to ingredients
- 2 tbsp olive oil
- 1 large onion(180g), finely chopped
- 4 celery sticksfinely chopped
- 1 yellow pepperchopped
- 2 tsp smoked paprika
- ½ tsp chilli flakes
- ½ tsp dried oregano
- 115g brown basmati rice
- 400g can chopped tomatoes
- 2 garlic clovesfinely grated
- 400g butter beansdrained and rinsed
- 2 tsp vegetable bouillon powder
- large handful of parsleychopped
Nutrition: per serving
- kcal547
- fat15g
- saturates2.2g
- carbs77g
- sugars19g
- fibre17ghigh
- protein18g
- salt0.31g
Method
step 1
Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
step 2
Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.
