Chia & oat breakfast scones with yogurt and berries
These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.
Vegan three-bean chilli with potato jackets
Serves 2
Easy
Prep:
Cook:
This healthy baked potato filling provides four of your 5-a-day in each serving, plus iron, vitamin C and fibre, and plenty of flavour from storecupboard spices
Skip to ingredients
- 2 baking potatoes(about 180g each)
- 1 tbsp olive oil
- 1 yellow or orange pepperdeseeded and chopped
- 2 garlic clovesfinely grated
- 1 tsp cumin seeds
- ½ tsp chilli flakes
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon powder
- 400g can three bean salad(cannellini, flageolet and adzuki), drained
- handful of corianderchopped, plus extra leaves to serve
- 1 small avocadostoned, halved and chopped or mashed
- 1 limecut into wedges
Nutrition: per serving
- kcal507
- fat23g
- saturates4.4g
- carbs40g
- sugars12g
- fibre11g
- protein30g
- salt0.13g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.
step 2
Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.
step 3
Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.
