Serves: 2
Prep: 5 Mins
Cook: 5 Mins
KCal: 359
Fats: 26g
Carbs: 26g
Protein: 11g
Ingredients
½ tbsp. coconut oil
2 green onions, finely sliced
chestnut mushrooms, sliced
oz. (200g) roasted red pepper, drained and sliced
¼ cup (40g) chickpeas, drained
1 tbsp. water
1 ripe avocado
1 lime, juiced
red chili, re-seeded, finely sliced salt & pepper
1.5 oz. (40g) feta cheese, crumbled
tbsp. pumpkin seeds
Method
- Heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.
- Add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.
- Mash the avocado flesh with a fork and drizzle with lime juice. Add the red chili and season with salt and pepper.
- Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.