RED PEPPER MUSHROOMS WITH AVOCADO

Name: RED PEPPER MUSHROOMS WITH AVOCADO
Cook time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 tbsp coconut oil; 2 spring onions, finely sliced; 6 chestnut mushrooms, roughly quartered; 1 red pepper (jarred), drained and sliced into 1cm strips; 40g tinned chickpeas, drained and rinsed; 1 ripe avocado, de-stoned; juice of 1 lime; 1 red chilli, de-seeded and finely sliced; 15g pumpkin seeds; 25g feta; salt; black pepper

4 steps

Cook:15min

Here's a nice little vegetarian breakfast for you to try. It's not rammed with protein but it's got plenty of healthy fats, so it'll provide you with lots of energy for the day ahead.

Updated at: Thu, 02 May 2024 07:08:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories499.2 kcal (25%)

Total Fat38 g (54%)

Carbs32.6 g (13%)

Sugars9.6 g (11%)

Protein15.8 g (32%)

Sodium1150.3 mg (58%)

Fiber14.6 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ Tbspcoconut oil

jarred, drained and sliced into 1cm strips

40gchickpeas

tinned, drained and rinsed

de-seeded and finely sliced

15gpumpkin seeds

25gfeta

salt

black pepper

Instructions

Step 1

Melt the coconut oil in a large frying pan over a medium to high heat. Add the spring onions and chestnut mushrooms and fry, stirring only occasionally, for about 2 minutes.

Step 2

Chuck in the red pepper and chickpeas along with about 1 tablespoon of water, and stir-fry for 2 minutes, by which time the mushrooms and chickpeas should be cooked through. Turn off the heat from under the pan.

Step 3

Scoop the avocado flesh into a bowl and add the lime juice and red chilli along with a good pinch of salt and pepper. Use the back of a fork to smash everything together until well combined.

Step 4

Spoon the mushroom mix onto a plate, dollop on the avocado, crumble over the feta and finish with a scattering of crunchy pumpkin seeds.