NOURISH BOWLS

A nourish or poke bowl is a new trend to me and I like it a lot! Made up of five elements — protein, grains, vegetables, dressing and seeds — it makes for a very healthy meal.

Chia seeds are part of the mint family, and a rich source of minerals.

SERVES 4

■ 1 large sweet potato, peeled, sliced and cut into 2cm (¾in) cubes

■ 2tbsp olive oil

■ 1tsp ground cumin

■ 2 large eggs

■ 150g (5oz) soya beans

■ 1 large carrot, peeled and grated

■ 150g (5oz) cooked beetroot, peeled and diced

■ 1 celery stick, trimmed and diced

■ 3 spring onions, trimmed and sliced

■ 150g (5oz) feta cheese

■ A small bunch of coriander, leaves chopped

■ 115g (4oz) cooked brown rice

■ 1 avocado, peeled and sliced

■ 2tbsp chia seeds

FOR THE DRESSING

■ 1½tbsp white wine vinegar

■ 1tbsp balsamic vinegar

■ 8tbsp olive oil

■ 1tbsp Dijon mustard

■ 1tbsp maple syrup to serve

You will need 4 small to medium size bowls

Preheat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.

Put the sweet potato on the prepared baking sheet and drizzle with the oil. Season with salt and freshly ground black pepper and sprinkle over the cumin. Toss to coat in the spice.

Roast in the preheated oven for about 25-30 minutes, until golden brown and tender. Set aside to cool. Put the eggs into a small pan of cold water. Bring up to the boil and cook for 10 minutes. Drain and run under cold water. Peel and discard the shells. Slice the eggs in half.

Cook the soya beans in boiling water according to the packet instructions. Drain and run under cold water.

Mix the carrot, beetroot, celery and spring onions together in a bowl. Season well.

Cube or break the feta into small pieces and mix with the coriander. Combine the dressing ingredients in a jug and whisk together.

To assemble the bowls, arrange the sweet potato on one side of each bowl and the brown rice on the other. Add piles of the beetroot mixture, the corianderinfused feta and the soya beans.

Put half an egg in each bowl and place slices of avocado on top. Sprinkle with chia seeds. Pour the dressing over each bowl just before serving.