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Apple and peanut butter bites
1 crisp apple, 2 tablespoons peanut butter, 1 tablespoon raisins, 1 tablespoon pumpkin seeds
Apple cinnamon chia pudding
3 tablespoons chia seeds, 180 ml oat milk, 1 small apple, diced, 1/2 teaspoon cinnamon, 1 teaspoon maple syrup
Avocado and tomato toast
2 slices whole-grain bread, 1 ripe avocado, 1 small tomato, sliced, 1 teaspoon lemon juice, Pinch of chili flakes
Berry overnight oats
50 g rolled oats, 120 ml oat milk, 1/2 cup mixed berries, 1 teaspoon chia seeds, 1 teaspoon maple syrup
Black bean salsa with tortilla chips
1 can (400 g) black beans, rinsed and drained, 1 small tomato, diced, 1 tablespoon lime juice, 2 tablespoons chopped coriander, 50 g tortilla chips
Crispy spiced chickpeas
1 can (400 g) chickpeas, drained and dried, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, Pinch of salt
Cucumber yogurt dip with warm pita
150 g plain Greek yogurt, 1/2 cucumber, grated and squeezed dry, 1 small garlic clove, grated, 1 tablespoon chopped dill, 2 pita breads
Date and almond energy bites
150 g soft pitted dates, 80 g rolled oats, 50 g almonds, 1 tablespoon almond butter, 1 tablespoon unsweetened cocoa powder
Greek yogurt berry granola bowl
180 g plain Greek yogurt, 1/2 cup fresh berries, 30 g granola, 1 teaspoon honey, 1 tablespoon pumpkin seeds
Harissa chickpea and carrot bowl
150 g brown rice, 1 cup cooked chickpeas, 1 cup carrot, chopped, 1 cup cucumber, chopped, 2 tablespoons lemon-tahini dressing, 1 tablespoon olive oil, Salt and black pepper, to taste
Hummus and crunchy vegetables
200 g hummus, 1 carrot, cut into sticks, 1/2 cucumber, cut into sticks, 1 red bell pepper, sliced, 1/2 teaspoon smoked paprika
Lemon oregano chickpea and potato tray bake
1 can (400 g) chickpeas, drained, 2 cups baby potatoes, halved, chopped, 2 cups red onion, chopped, 1 tablespoon olive oil, Juice and zest of 1 lemon, 1 teaspoon dried oregano, Salt and black pepper, to taste
Lemon ricotta and spinach pasta
200 g rigatoni, 2 cups baby spinach, sliced or chopped, 75 g ricotta, crumbled or grated, 1 tablespoon olive oil, Zest of 1 lemon, Salt and black pepper, to taste, 120 ml reserved pasta water
Lemony zucchini and chickpea soup
1 tablespoon olive oil, 1 small onion, diced, 2 cups zucchini, chopped, 1 cup spinach, chopped, 1 can (400 g) chickpeas, drained, 750 ml vegetable stock, 1 teaspoon lemon zest, Salt and black pepper, to taste
Lime black bean and corn bowl
150 g quinoa, 1 cup cooked black beans, 1 cup sweet corn, chopped, 1 cup avocado, chopped, 2 tablespoons lime-cilantro dressing, 1 tablespoon olive oil, Salt and black pepper, to taste
Maple mustard tofu and Brussels sprouts
200 g firm tofu, cubed, 2 cups Brussels sprouts, chopped, 2 cups carrot, chopped, 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, Salt and black pepper, to taste
Mediterranean white bean bowl
150 g couscous, 1 cup cooked white beans, 1 cup tomato, chopped, 1 cup cucumber, chopped, 2 tablespoons lemon-oregano dressing, 1 tablespoon olive oil, Salt and black pepper, to taste
Miso mushroom and tofu soup
1 tablespoon olive oil, 1 small onion, diced, 2 cups mushrooms, chopped, 1 cup bok choy, chopped, 200 g firm tofu, cubed, 750 ml vegetable stock, 1 teaspoon white miso, Salt and black pepper, to taste
Mushroom and chickpea tikka masala
1 tablespoon neutral oil, 1 onion, finely chopped, 2 cloves garlic, minced, 1 tablespoon vegan tikka masala paste, 1 can (400 g) chickpeas, drained, 2 cups mushrooms, chopped, 1 cup tomatoes, chopped, 1 can (400 ml) coconut milk, 250 ml vegetable stock, Salt, to taste, Cooked rice, to serve
Mushroom and spinach omelet
2 eggs, 80 g mushrooms, sliced, 1 cup baby spinach, 1 teaspoon olive oil, 1 tablespoon grated cheddar
Paneer and cauliflower tikka tray bake
200 g paneer, 2 cups cauliflower, 2 cups red onion, 1 tablespoon olive oil, 1 tablespoon tikka masala paste, Salt and black pepper, to taste
Peanut butter banana porridge
80 g rolled oats, 250 ml oat milk, 1 ripe banana, 1 tablespoon peanut butter, Pinch of cinnamon
Pear chickpea baby spinach salad
4 cups baby spinach, 1 cup pear, 1/4 cup chickpeas, 2 tablespoons mustard vinaigrette, Salt and black pepper to taste
Roasted pepper feta romaine salad
4 cups romaine, 1 cup roasted red pepper, 1/4 cup feta, 2 tablespoons red wine vinaigrette, Salt and black pepper to taste