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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour...

Buddha bowls with crispy chickpeas and houmous

By Nicki Sizemore Serves4| Prep15 mins| Cook30 mins| Calories507(per serving)


425g (15oz) tin of chickpeas

1 small garlic clove, peeled

2 tbsp tahini

2 tbsp lemon juice salt

2 tbsp extra-virgin olive oil


1 large sweet potato, diced or cut into 1cm (½in) wedges

2 tbsp olive oil, plus more to serve salt and freshly ground black pepper

425g (15oz) tin of chickpeas, rinsed and drained

1 tsp za’atar, plus more to serve (optional)

1 batch of cooked grains

1 large beetroot, shredded or spiralized

2 medium carrots, shredded, shaved or spiralized

½ a cucumber, sliced

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Feb 2019
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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.