Vegan Chilli with Smashed Avocado

Mike Glassborow Clinic Features and Articles 0 Comments

1 x onion
1 x large garlic clove
1 x red pepper
1 x sweet potato
125gms red lentils dried
125gms green lentil dried
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp dried chilli
1 x cinnamon stick
1 x 400gms kidney beans
1 x 400gms tinned tomatoes
2 tbsp olive oil
500mls veg stock
2 avocados
1. Chop onion garlic and pepper and fry in oil for 3/5 mins.
2. Add spices to onion mix continue to fry off for a couple of mins.
3. Add lentils and tinned tomatoes, peeled and chopped sweet potato and veg stock. Add cinnamon stick and simmer for 35/40 mins.
4. Then add kidney beans and season with salt and pepper. Cool for a further 5 mins.
5. Serve with brown rice and smashed avocado on top.
6. For a veggie option with extra protein serve with cheese quesadillas. Grate cheese and place between two tortillas and gently toast in a dry frying pan turn till brown then cut into triangles.

Nutritional recipe brought to you by our Personal Trainer, Katie Brighton-Jones

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