Red Pepper & Mushroom Bowl
Serves
2
Prep Time
5 minutes
Cook Time
5 minutes
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 chili, re-seeded, finely sliced
salt & pepper
1.5 oz. (40g) feta cheese, crumbled
2 tbsp. pumpkin seeds
Nutrition
(Per Serving)
Calories
359
Fats
26 g
Protein
11 g
Carbs
26 g
Instructions
- 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 chili and season with salt and pepper.
- Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.