A delicious rainbow bowl (minus the yellow + purple – i’d planned to put in sweetcorn + beetroot but hadn’t got any!)
1/2 can of chickpeas
1/2 avocado (or one small one)
Fry the chickpeas in coconut oil + cayenne pepper.
Cook your rice.
Fry the butternut squash in maple syrup, coconut oil + smoked paprika
Squeeze lemon over the avocado.
Assemble altogether once cooked. And voila! I usually bulk cook and use it for lunches.