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Ingredients
- ½ tbsp. coconut oil
- 2 green onions, finely sliced
- 6 chestnut mushrooms, sliced
- 7 oz. (200g) roasted red pepper, drained and sliced
- ¼ cup (40g) chickpeas, drained
- 1 tbsp. water
- 1 ripe avocado
- 1 lime, juiced
- 1 red chilli, re-seeded, finely sliced
- salt & pepper
- 1.5 oz. (40g) feta cheese, crumbled
- 2 tbsp. pumpkin seeds
Prep Time:
5
Minutes
Directions
Cook Time:
5
Minutes
- Heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.
- Add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.
- Mash the avocado flesh with a fork and drizzle with lime juice. Add the red chilli and season with salt and pepper.
- Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
