Method

1. Peel and slice the beetroot into small wedges.

2. Place the beetroot into a pot of cold, salted water.

3. Bring the pot to a boil over high heat.

4. Reduce to a simmer and cook for 15 minutes, or until tender when pierced with a fork.

5. Drain and rest for 2–3 minutes to dry. 

6. Alternatively, toss the beetroot with oil, salt and pepper and herbs and roast in an oven pre-heated to 200c for about 20 minutes until tender.

7. To make the couscous, simply place in a heatproof bowl with the oil and a pinch of salt.

8. Pour over 1 cup boiling water and cover immediately with a plate or cling wrap and rest for 5-10 minutes.

9. Remove the cover and fluff the couscous with a fork.

10. Combine all the ingredients except the leafy greens in a bowl and mix to combine.

11. Adjust lemon juice, salt and pepper to taste.

12. Add the leafy greens just before serving.

HOW TO STORE

• Store in an airtight container for 3-4 days.
• Learn more about storing food safely here.

HELPFUL TIPS

• Double the recipe to make a bigger batch for easy grab-and-go lunches.
• Fresh herbs add an extra flavour boost – try adding finely chopped dill, chives, parsley, coriander or mint.
• Feta is another great flavour booster – crumble over the top before serving.
• Perfect side salad with your choice of protein.

SUBSTITUTIONS

• Swap the beetroot for other root vegetables like carrot, pumpkin, potatoes, or parsnip.
• Try out different greens: spinach, rocket, kale (finely sliced), silver beet or cabbage.
• Try swapping the beans for a can of tinned fish such as tuna or sardines.

Method

1. Wash the sweet potato and poke holes all over it with a fork.

2. Place on a microwave safe plate and microwave the sweet potato on high for 5–8 minutes, until soft.

3. Allow to cool, cut the sweet potato open carefully and scoop the soft flesh into a bowl.

4. Add the paprika, cumin, chilli flakes, salt and pepper.

5. Mash everything together with a fork until it becomes a chunky spread. Taste and adjust seasoning.

6. Spread the mixture onto a wrap and sprinkle over the cheese and grated/sliced vegetables. Fold over.

7. Place the cooking oil in a sandwich press, or a frying pan with a drizzle of cooking oil. Cook the folded wrap for 2–3 minutes per side until golden and warm.

8. Cut into wedges and serve with fresh herbs, lemon juice and a dollop of yoghurt.

HOW TO STORE

• Stores well in the fridge for 3-4 days.
• Can be frozen for up to 2 months.
• Learn more about storing food safely here.

HELPFUL TIPS

• Mash beans or a tin of tuna through the sweet potato for an extra protein boost.
• Save the sweet potato skin for later, add into soups or stews!

SUBSTITUTIONS

• Swap sweet potato with pumpkin, potato or carrot (microwave until soft).
• Swap the spices, try Indian‑style (curry powder & yoghurt) or Middle‑Eastern‑style (cumin, lemon & parsley).
• Replace wraps with pita, naan, flatbread or toast!
• Add any leftover veggies: capsicum, spinach, corn, grated zucchini, or roasted vegetables.

Method

1. Wash the eggplant and cut it into bite-sized cubes. Sprinkle over a pinch of salt.

2. Cut the tofu into small cubes (about the same size as the eggplant).

3. Heat oil in a pan and cook eggplant for 8-10 minutes until browned on all sides.

4. Add tofu and cook another 5–7 minutes, stirring until browned on all sides.

5. Mix soy sauce, vinegar, ginger and sugar/honey in a small bowl.

6. Pour the sauce over the eggplant and tofu. 

7. Add the corn and spring onion.

8. Cook for 1-2 more minutes, stirring until the sauce coats everything.

9. Serve the teriyaki mixture over noodles or rice.

HOW TO STORE

• Leftovers make a great lunch, eat within 2 days. Reheat until steaming hot.
• The teriyaki mixture freezes well for up to 2 months.
• Learn more about storing food safely here.

HELPFUL TIPS

• If using tinned corn, drain it first; if using frozen corn, add directly.
• Microwave rice saves time and clean-up.
• Add a fried egg on top if you want extra protein.

SUBSTITUTIONS

• Swap tofu for chicken, red meat, fish, boiled/fried eggs or legumes/pulses. 
• Swap eggplant for zucchini, mushrooms, or capsicum.
• Swap the corn for other frozen vegetables such as peas, green beans, cauliflower or broccoli.

Method

1. Place a large frying pan/saucepan on the stove and turn the heat to medium.

2. Add the cooking oil.

3. Add the onion and garlic, cook for 3-4 minutes, stirring until softened.

4. Add the zucchini, eggplant and capsicum. Add a pinch of salt.

5. Cook for 8-10 minutes, until softened and starting to brown, stirring every 1-2 minutes.

6. Sprinkle in the Italian herbs, cumin and chilli, if using. Stir well.

7. Add the tomatoes to the pan.

8. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.

9. While the sauce is cooking, fill a large pot with water and bring to the boil. Add a good pinch of salt to the water.

10. Add pasta to the pot of boiling water and cook according to the packet instructions (usually 8–12 minutes). Drain the pasta.

11. Add the drained beans to the pasta sauce and stir through.

12. Taste the sauce and adjust seasonings to taste.

HOW TO STORE

• Stores well in the fridge for 3-4 days.
• Can be frozen for up to 6 months.
• Learn more about storing food safely here.

HELPFUL TIPS

• If vegetables stick to the pan, add a small splash of water and stir.
• Add a little grated cheese, lemon zest, chilli or some olives for extra flavour.
• Add a tin of tuna or other type of fish or serve with a fried egg on top for a protein boost!

SUBSTITUTIONS

• In winter, substitute the zucchini, eggplant and capsicum with carrot, cauliflower and potato. Please note that the carrot and potato will require more time to soften and cook.
• Swap the herbs and spices for fresh herbs and garlic cloves.