Spring greens in 20 minutes

This wonderful veggie bowl is bursting with flavour and nutrition. Super quick and easy to prepare in 20 minutes. Makes a great supper or lunch bowl.

Vegan, gluten and dairy free

Serves 2

Ingredients:

• 200g spring greens
• 100g rainbow chard
• 1 large carrot, peeled and chopped
• 200g diced butternut squash
• 1 onion, finely chopped
• 1 red chilli, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tbsp caraway seeds
• 1 tbsp coconut oil
• 1 tbsp olive oil
• 1 tbsp chopped parsley
• 1 tbsp yoghurt of your choice (optional)
• Sea salt and pepper

Method:

• Prepare the chard and spring greens by removing any tough stalks, roughly chop and wash thoroughly.
• Heat a pan with 1 tbsp coconut oil and fry the onion and garlic for couple of minutes. Add the chilli and caraway seeds to the pan for a minute and then add the carrot and butternut squash. Add a couple of tbsp water to prevent the pan from catching, place a lid on and cook for 15 minutes until tender.
• Add the spring greens and chard and saute for a further couple of minutes. Season well with sea salt and pepper.
• Remove from the heat, divide into two bowls, drizzle with a little olive oil, top with a good dollop of yoghurt and some parsley. Serve.

* Great prepared the night before for your lunch box the next day!