RAINBOW SUPERFOOD POT

Rainbow Superfood Pot

This recipe is perfect for your lunch, as it can fit into a pot, a sealed container or into a sandwich. 

It's simple to make and incorporates your favourite ingredients that are all ready in your fridge.  Not only is easy to prepare, it full of a wider range of nutrients thanks to the range of colourful ingredients. 

So it's time to eat the rainbow, to fuel your body with ingredients that are full of fibre to keep you fuller for longer such as the Houmous.  Red cabbage contains contains a large amount of antioxidants which help remove free radicals in our bloodstream to keep us healthy. The list goes on and it truly is a vitamin and mineral rich pot of goodness.

WELCOME TO DAY 5. Find out more here 

Welcome to day 5 of Blogtober,if you want to find out more visit the link in the caption underneath the image above. 


RAINBOW SUPERFOOD POT RECIPE 

INGREDIENTS 

2 tbsp of houmous 

2 inch piece of cucumber, sliced

40g, sliced red cabbage

2 tbsp of cooked sweetcorn

1 medium carrot, grated

1 tomato, chopped

6 black olives, finely sliced

Handful of rocket

1 tsp of sunflower seeds

salad dressing of your choice (optional)

METHOD

1. Layer the ingredients inside the jar one by one.  Begin with the houmous, followed by the grated carrot, cucumber, sliced red cabbage, tomatoes and sweetcorn. 
2. Finish off with rocket, olives, sunflower seeds and if needed serve with a salad dressing of your choice.
3. Eat alone as a salad, use as a sandwich filler or as a topping store in the fridge for up to two days.

IF YOU ENJOYED THIS RECIPE FEEL FREE TO READ MORE OF MY POSTS

Catch up on my previous post's BLOGTOBER (here), HEALTHY GUACAMOLE DIP (here) VEGAN CHILLI TOFU VARIETY BOWL (here) and PLANTAIN BERRY NUT PORRIDGE (here).


Do you like healthy lunch recipes if so which one is your favourite let me know in the comments below.

Bee 🐝 x

If you would like more,connect with me below: 

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HEALTHY GUACAMOLE DIP

Healthy Guacamole Dip 

This Healthy Guacamole dip is so easy and quick to make. 
Easy Guacamole dips are rarely spoken about even though they taste even better than the Guacamole dips that you can buy in the Supermarket.  

Strange but true. 

Luckily I realised this a long time ago. Fresh avocado, lemon, coriander, garlic, chilli, onion and lime are all you need for this simple yet amazing dish.

Healthy Guacamole Dip 

Welcome to day 4 of the Blogtober challenge.  Find out more here . I am posting a new vegan food & lifestyle related post every day in October.

Blogtober Challenge

HEALTHY GUACAMOLE DIP (makes 2-3 servings)

Ingredients

2 avocados, mashed

1 tomato, chopped

1/4 onion, finely chopped

1 garlic clove, crushed

a handful of fresh coriander, finely chopped

1/2 a tsp of salt (optional)

1 lime, cut in half to form two halves

pinch of black ground pepper

1/4 of red chilli pepper, finely chopped

tortilla chips to serve

Method

1. Add the avocados, tomato, onion, garlic, chilli and coriander in a bowl, squeeze 1 lime halve into the bowl and stir. 
2. Add salt & black pepper, then stir and serve with tortilla chips. 
3. To prevent the guacamole from browning add another squeeze of lime, cover and store in the fridge for up to two days.

Catch up on my previous post's Blogtember (here), Vegan Sugar Cookies (here).  Chilli Tofu Variety Bowl (here), 3 Ingredient Banana Cookies (here) and Plantain Berry Nut Porridge (here).


I hope you enjoyed my recipe if so let me know in the comments.

X 

Bee


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CHILLI TOFU VARIETY BOWL

Chilli Tofu Variety Bowl

Blogtober Day 2

Welcome to day two of Blogtober, today's post is of a meal 
which I made for my dinner last night.  It was so good that I

made it tonight , yes I had the same dish for dinner for two nights in a row and it took 45 mins from start to finish. It is a little unusual as it is a bowl which has a wide range of 
elements. This ranges from sliced roast potatoes to vegan 
cucumber raita and chilli Tofu.

Chilli Tofu Variety Bowl

CHILLI TOFU VARIETY BOWL RECIPE 

Dairy free | Nut free| Meat free | Vegan | Protein packed


The dish comprises of four elements 

• Baked chilli Tofu
• Roast sliced potatoes
• Vegan Cucumber raita 
• Naan Style Crackers 

To complete my bowl I added some lemon slices, pasta and salad  

BAKED CHILLI TOFU 

INGREDIENTS

1/2 a block of Medium Firm Tofu (I used Cauldron Foods)
4-5 tbsp of Chilli Sauce (I used Lingham's Chilli Sauce)

METHOD 


1.  Slice the tofu into cubes, place into a bowl and add 4 tsbp of chilli sauce. 
2.  Stir and ensure that the chilli sauce has covered the tofu. 
Place the mixture onto baking parchment lined oven tray. 
3.  Bake in the oven for 30-45 minutes (depending on your preference I cooked mine for 40) for best results flip over half way to reapply another tbsp of chilli sauce if needed. 
4. Once cooked remove from the oven tray and serve.

ROAST SLICED POTATOES


INGREDIENTS

1 potato,thinly sliced
1 tbsp of olive oil 
a pinch of salt 

METHOD

1.  Mix all the ingredients in a bowl, then put the mixture onto a baking parchment lined oven tray and place in the oven at 
200C. 
2.  Remember to flip the potatoes after 10 -15 minutes and cook for another 10-15 minutes depending on the thickness of the potatoes. 
3.  Once cooked remove the tray from the oven and wait for the potatoes to cool before serving. 

VEGAN CUCUMBER RAITA

.

INGREDIENTS 

5 tbsp dairy free coconut yogurt 
grated or chopped cucumber 
1 tsp of dried mint

METHOD 

I put all of the ingredients into a bowl and stirred. That was it 
simple !  

NAAN STYLE CRACKERS 



INGREDIENTS 

2-3 tbsp of plain flour (self raising and strong flour work too) 1-2 tbsp of water 
a pinch of salt 
a pinch of black onion seeds (I used cumin powder) 
a rolling pin, glass jar or cup (to roll the dough) 


METHOD 

1.  Place 1 tbsp of flour, 1 tbsp of water in a bowl and mix until combined. 
2.  Add another .5 tsp of flour and knead the mixture for 1 minute until the dough mixture is no longer sticky or squishy 
but soft and mouldable like plasticine. 
3.  If any problems occur add more flour if the mixture is sticky and add more water if the mixture is to dry then knead. 
4.  Once the desired consistency has been reached roll out the dough mixture as thinly as possible using a rolling pin or glass jar. 
5.  Then create a teardrop / mini naan shape  with a knife 
and place into a oven tray (I cooked mine on the same tray as the tofu).   

6.  Cook in the oven at 180-200C for 10-15 minutes until golden brown (depending on the thickness of the dough) . Then serve. 

Thank you for reading my post. If you get round to making this dish don't forget to tag me on social media and use #makeeatrepeat. 

X

Bee 🐝 


RECOMMENDED READING 

• Blogtober 
• 3 Ingredient Banana Cookies
• Plantain Berry Nut Porridge

CONNECT WITH ME 

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