I find a buddha bowl hits the spot, it is lots of different vegetables, grains and pulses prepared in different ways like a little grazing plate of vegetable mezze. I add chicken but if you want to make it veggie, you can switch with for some Quorn or roasted cauliflower.
Whilst the oven is heating up. Place the chicken breasts onto a baking tray, drizzle with a little bit of olive oil and season with salt and pepper, to taste.
Cook the chicken breasts for 12-15 minutes, or until thoroughly cooked.
Place your eggs into a pan of simmering water and allow them to boil for 6 minutes.
While the chicken and eggs are cooking heat the white wine vinegar in a pan with equal amounts water. Be careful – as soon as it boils turn it off.
Peel the carrot and slice the cucumber then pour half the white wine vinegar over them and leave it all to soak for a few mins.
Slice the red onion and pour over the remainder of the warm white wine vinegar.
Remove your eggs from the boiling water and put them in a bowl of cold water until they have cooled.
Slice the red cabbage as thinly as you can. Add a pinch of salt and the juice of half a lime, then really squeeze it all together with your hands.
Chop up your broccoli into florets and the boil it in a for a couple of minutes.
Get yourself a fresh pan, and add the paprika and turmeric to it with a little bit of olive oil and bring to a medium heat.
Add the chickpeas to the pan, cook for a couple of minutes and then turn off the heat.
Slice the peppers, avocado and spring onion.
Once the chicken is cooked, remove it form the oven and slice into thin pieces.
Remove your eggs from the cold water, carefully peel off the shell and slice in half ready to serve.
Now put all the vegetable components into a large bowl along with the cooked chicken breasts and a boiled eggs. Finish with a drizzle of sweet chilli sauce. Simple but it feels like you’ve been kind to yourself after.