Bowls of GOODNESS

Pack your plate with colourful ingredients to help you look and feel fab

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Veggie bowl

Vitamin C in carrots and leafy greens helps support the immune system and healthy skin.

SERVES 4 PREP 20 MINS COOK 50 MINS

• 2 red onions, sliced

• 2 red peppers, deseeded and cubed

• 4 carrots, cut into chunks

• 3tbsp olive oil

• 450g butternut squash ribbons

• 2 x 400g tins chickpeas, drained

• 1tsp ground coriander

• 200g cavolo nero, chopped

• 1 garlic clove, crushed

• 125g quinoa

• 750ml vegetable stock

• 1tbsp sesame seeds

• Lemon wedges, to serve

1 Heat the oven to 180C Fan. Put the onions, peppers and carrots in a large roasting tin, toss with 1tbsp oil and roast for 20 mins. Push to one end. Add the squash ribbons and cook for 10 mins to soften.

2 Add the chickpeas to one end of a roasting tin with the coriander and 1tbsp oil. Season. Put the cavolo nero at the other end. Scatter with garlic and remaining oil. Roast for 5 mins.

3 Put the quinoa in a pan with the hot vegetable stock. Bring to the boil and simmer for 15 mins, until tender. Strain any excess liquid.

4 Put a selection of all the veg into 4 bowls with the quinoa. Sprinkle over the sesame seeds and serve with lemon wedges.