Feta & kale loaded sweet potatoes

SERVES 2 PREP 10 mins COOK 50 mins EASY V

Heat the oven to 200C/180C fan/ gas 6. Prick 2 small sweet potatoes all over, put in a roasting tin and bake for 40 mins. Add a 400g can chickpeas, drained, and roast for 10 mins more. Meanwhile, mix 1 finely sliced red onion with 2 tbsp red wine vinegar and a pinch each of sugar and salt. In another bowl, marinate 30g diced feta in 1 tbsp olive oil and a pinch of chilli flakes. Wilt 100g kale in a heatproof pan using 50ml boiling water. Halve the potato and top with the chickpeas, kale, pickled onion (keep the vinegar), feta and 1 tbsp pumpkin seeds. Toss a handful of rocket with the vinegar and serve.

GOOD TO KNOW healthy • low cal • calcium • ibre • vit c • iron • 4 of 5-a-day

PER SERVING 431 kcals • fat 16g • saturates 4g • carbs 47g • sugars 16g • ibre 14g • protein 17g • salt 0.5g

Chia & almond overnight oats

SERVES PREP 10 mins NO COOK EASY

Tip 200g jumbo porridge oats and 50g chia seeds into a bowl and pour over 600ml unsweetened almond milk and 2 tsp vanilla extract. Soak for 5-10 mins. Crush most of 125g raspberries into the oat mixture, reserving 16. Spoon into four tumblers, then top with 100g almond yogurt, 250g blueberries and the reserved raspberries. Cover and chill overnight. To serve, pour over

2 tbsp almond milk and scatter

5g flaked almonds over each one.

GOOD TO KNOW vegan • healthy • calcium • ibre • vit c • 1 of 5-a-day

PER SERVING 365 kcals • fat 13g • saturates 2g • carbs 43g • sugars 8g • ibre 11g • protein 11g • salt 0.3g