A light yet satisfying meal or side dish, full of flavours, textures and nourishment.
To Prep: 10 minutes
To Cook: 25 minutes
Nutritional Information Per Serving
Energy: 1700 KJ
Protein: 16g
Total fat: 14g
Saturated fat: 1g
Carbohydrates: 50g
Dietary Fibre: 9g
Sodium: 350mg
Ingredients
1 sweet potato
400g broccoli
100g fresh corn kernels
1 cup vegetable stock
1 cup couscous
5 tablespoons pine nuts
1 avocado
1 bunch fresh mint
2 tablespoons olive oil
1 lemon (juiced)
Method
Preheat oven to 180°C
Place 2cm cubes of sweet potato onto baking tray. Spray with oil and bake for 15-20 minutes
Cut broccoli into small florets. Steam broccoli and corn kernels
In a saucepan bring stock to the boil. Place couscous in a large bowl and pour heated stock over the couscous and rake with a fork
Let the couscous sit for 5 minutes then rake again
Mix in broccoli, corn kernels, sweet potato and pine nuts. Peel and cut the avocado into 2cm chunks and mix
Hand-pick mint leaves and scatter them through the couscous
Drizzle with olive oil and lemon juice and serve
Credits
Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.
Dietitians Note
This recipe is bursting with good nutrition and whole foods:
lower glycemic index (GI) carbohydrates such as sweet potato and corn healthy unsaturated oils from pine nuts, avocado and olive oil fibre from grains, pine nuts and a variety of vegetables
Visit: www.diabetesaustralia.com.au
for more great healthy recipes
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