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#EatMoveLoveMovement
Your weekly recipe
Greens and Beans Salad
from Pixie Turner
Serves 3-4 people
Ingredients:
1 sweet potato (~200g)
Olive oil
Salt and paprika
200g tenderstem broccoli
250g asparagus (150g asparagus tips)
100g sugar snap peas
100g spinach
1 large avocado
1 400g can chickpeas
1 400g can kidney beans
1 jar basil pesto (190g)
What to do:
Preheat the oven to 200 degrees C
Chop the sweet potato into cubes
Place on a baking tray with a drizzle of olive oil, salt, and paprika, and into the oven for around 20 minutes, until cooked through
In the meantime, cut the asparagus tips into thirds and the broccoli in half
Steam or boil the greens; broccoli for 7 minutes, and the asparagus for 5 minutes, until slightly soft but still with some bite
Slice large spinach leaves, and cut the avocado into cubes
Drain and rinse the beans
Place everything into a bowl: cooked sweet potato, cooked greens, raw sugar snap peas, spinach, avocado, and beans. Add the pesto and toss to coat.
From the Wellness Rebel by Pixie Turner
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