Kale, sweet potato & tahini bowl 

Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl

Some might say that starting the New Year with a large Burger King meal and a side of chilli cheese bites was a little ill-advised, but I disagree. Start as you mean to go on – and, to be fair, I was dangerously hungover at the Newport Pagnall services off the M1.
It’s a very cruel place – you have to walk over the motorway to get to the Burger King – but desperate times call for desperate measures, and Jamie and I were in no state to settle for a Waitrose sandwich. So, over the bridge we went on that New Year’s day, and dined on cold burgers on plastic trays surrounded by screaming children. It was magical.
Come to think of it, I’ve never been all that keen on New Year’s Eve. Much like Burger King, it always promises so much but ultimately leaves you unsatisfied and with a bit of a dodgy tummy.
Anyway, new year, new you, right? So, in an attempt to redeem myself, I’ve made deliciously nutritious raw kale, sweet potato and tahini bowls. Happy 2019 – let the games begin!


Kale, sweet potato & tahini bowl
Serves 2/ Hands on time 45 mins / Total time 45 mins / V
Rapeseed oil spray
1 large sweet potato, cut into wedges
100g bulgur wheat
250ml cold water
½ vegetable stock pot, I use Knorr
2 large handfuls of kale, chopped
½ lemon
½ can chickpeas, rinsed and drained
1 tsp extra virgin olive oil
125g halloumi, thickly sliced (optional)
Dressing
1 tbs tahini paste
1 tsp extra virgin olive oil
½ lemon
1 tsp sea salt flakes
1 garlic cloves, crushed
1 tbs boiling water


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the sweet potato into wedges and place in a non-stick oven tray. Spray with rapeseed oil and sprinkle generously with salt and black pepper. Give the potatoes a good mix to make sure the wedges are evenly coated. Roast in the oven for 20 mins.
2. Meanwhile, measure out the bulgur wheat and pour into a small saucepan along with 250ml of cold water and half a stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 minutes. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
3. To make the dressing, whisk all of the ingredients together in a small bowl until you have a smooth and silky dressing before passing it through a sieve to get rid of the raw garlic pulp. Rinse and drain the chickpeas and put both to one side.
4. After 20 minutes, remove the wedges from the over, give them a good shake before returning to the oven for a further 15 minutes.
5. In a large bowl, add 2 large handfuls of kale along with a good pinch of salt, the juice of half a lemon and 1 tsp of extra virgin olive oil. Using your hands, give the kale a toss and a good massage for about a minute to help break down the tough fibres. Add the chickpeas and mix in half of the tahini dressing.
6. Place the halloumi slices in a non-stick frying pan with a bit of oil over a high heat and sizzle on both sides for a couple of minutes until golden brown.
7. Finally, divide the bulgur wheat into bowls and top with the kale, chickpeas, roasted sweet potato, halloumi and a good drizzle of the remaining dressing.

Kale and tahini salad bowl
Kale and tahini salad bowl


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian



Healthy sweet potato & chickpea korma

Healthy sweet potato & chickpea korma final
Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

I woke up this morning and ordered a McDonald’s from my hungover bed to be delivered to my door. What a glorious time to be alive. Two hash browns and an egg McMuffin later, I was still hungry, so dragged myself out of bed and into my kitchen to make a big old vat of vegetable korma – bit random, but that’s what I fancied, and I couldn’t afford another Uber Eats.

Light, fragrant and with only three tablespoons of cream, this healthier korma makes the perfect Saturday night fake-away or a Sunday morning hangover cure. Serve with rice and, if you’re feeling frisky, a garlic and coriander naan.

Healthy sweet potato & chickpea korma
Serves 4 / Hands on time 30 mins / Total time 55 mins / V 
You’ll need: A stick blender or a food processor. Pestle and mortar
1 tbs rapeseed oil
2 onions, finely chopped
4 large garlic cloves, sliced
Knob of ginger, grated
½ tsp salt
8 cardamon pods, shelled and crushed
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground turmeric
Pinch of chilli flakes
1 bay leaf
Pinch of saffron (optional)
2 tsp caster sugar
1 tbs plain flour
400ml cold water
3 tbs double cream
1 large sweet potato (around 300g), peeled and cubed
1 can chickpeas, rinsed and drained
Handful frozen peas
Handful fresh coriander, chopped
Boiled brown basmati rice to serve (optional)


Method
1. In a large casserole dish with a lid, sweat the chopped onions, garlic and ginger together in the oil. Add the salt and cover with a lid. Cook on a medium to low heat for 10 minutes, stirring occasionally to prevent burning. Meanwhile, bash the cardamon pods in a pestle and mortar, spilling out the seeds. Discard the shells and grind.
2. Once the onions are soft, add the cardamon, cumin, coriander, chilli flakes, turmeric and the bay leaf and give it a good stir. Cook for a further 5 minutes, adding a dash of water to the mix if needed to prevent burning.
3. Add the saffron, sugar and the plain flour and stir. Add the water slowly in a steady stream bit by bit stirring continuously until incorporated. Bring to the boil and then reduce to a simmer for 10 minutes. Take off the heat, remove the bay leaf and add the double cream. Blend the curry sauce with a hand blender or food processor until you have a smooth consistancy.
4. Return the pot to a medium heat and add the sweet potato chunks. Bring to the boil and then reduce to a simmer, cover and cook for a further 15 minutes, stirring occasionally.
5. Add the drained chickpeas, stir and cook uncovered for 5 more minutes before finally adding the frozen peas. Cook for couple more minutes before spooning into bowls and topping with chopped coriander. Serve with brown basmati rice or bulgar wheat.

Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian     Suitable for home freezing once cooled. Consume within 3 months.



Sweet potato & butterbean traybake

Sweet potato & butterbean traybake
Sweet Potato & Butterbean Traybake

It’s the 8th of January and surprisingly my 2018 health goals haven’t gone out the window just yet. Me and my new Fitbit are getting on famously, although I decided not to tell it about the giant pizza and two bottles of wine I guzzled last Friday. What? Every couple have their secrets and besides, I’m of the belief that if you don’t remember doing something, then it probably didn’t happen — even if you found the evidence in the morning and decided to polish off what you didn’t eat the night before.
So let’s kick off another week with this rather marvellous traybake. Oh I do love this recipe, mainly because it’s cheap and takes minimal effort (my kind of food). So sit back, relax and let the oven do all the work.


Sweet potato & butterbean traybake
Serves 2 / Hands on time 5 mins / Total time 55 mins / V Gf Df 🌶
1 medium sweet potato, chopped into chunks
1 can butterbeans, rinsed and drained
2 roasted red peppers, roughly sliced
175ml vegetable stock, I use ½ a Knorr stock pot
½ tsp smoked paprika
2 eggs
Handful of fresh coriander, roughly chopped
2 tsp Pomora extra virgin olive oil
Greek yogurt to serve (optional)

TIP: You can use any canned beans you like in this recipe and almost any veg, just bare in mind that cooking times may vary. 


Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Cut your sweet potato into chunks and roughly slice your roasted jar peppers. Rinse and drain your butterbeans before pouring them into a large deep baking tray or casserole dish. Add the sweet potato and the peppers before pouring over 150ml of vegetable stock. Season well with salt and pepper and sprinkle over the smoked paprika. Give it all a good stir.
2. Bake for 45 minutes or until the sweet potato is soft. Remove from the oven and using a spoon, create space for two eggs. Crack the eggs into each space before baking for a further 6-8 minutes, depending on how set you like your eggs.
3. Remove from the oven, sprinkle with fresh coriander and scoop into bowls. Top with a dollop of yogurt and a drizzle of extra virgin olive oil. Delicious.

Sweet potato & butterbean traybake
Sweet Potato & Butterbean Traybake

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Gf– Gluten free    Df– Dairy free   🌶– Spicy