We’ve been going through a little heat wave in Melbourne lately and who really wants a heavy meal for dinner during this time?  I know I don’t.  Unfortunately, you don’t want a barbecue everynight and with sport, it’s not possible to do that.  You need carbs, well I do.

This recipe combines a light meal with pasta to get the carbs required for exercising the next day.  The lime is a great addition to bring a summery feel to the dish, with the freshness of the coriander.

You also get a good hit of vegetables, fat and protein with this meal using chickpeas for protein, avocado for the right fat and sweet potato and past for carbs, making this a well balanced meal.

Serves:

• 2 serves

Ingredients:

• 200 grams organic pasta spirals, cooked
• 1 medium sweet potato, peeled and cubed
• handful coriander, roughly chopped
• 1 lime juice and zest, finely chopped
• 120 grams chickpeas, from can drained
• 1/2 tab vegetable “chicken style” stock
• pinch cumin powder
• 1/4 tsp chilli paste or sambal oeloek
• 1/2 tsp garlic mince
• drizzle olive oil
• 1/2 avocado, chopped roughly

Instructions:

1. Steam the potatoes seperately for 20 minutes.
2. In a pot, place the drizzle olive oil and garlic, warming through.
3. Place the chilli, cumin powder, stock and lime juice and zest, cooking till the mixture boils.
4. Add a little salt to taste and simmer the chickpeas in the mixture to warm through, before taking the pot off the heat.
5. Mix in the sweet potato, pasta and coriander into the pot, softly to ensure you don’t crush the cooked sweet potato.
6. Mix the avocado through and serve with a little drizzle oil on top.