Serves 1 (with leftovers)

  • 1 tsp coconut oil
  • ½ red onion (chop the whole thing, freeze half)
  • ½ red bell pepper, roughly chopped (use the other half to dip in hummus as snack the next day)
  • 1 tbsp sweetcorn (I use frozen)
  • 3 tbsp tinned black beans, rinsed
  • ½ tbsp fajita spice (add more later on if you like a stronger flavour)
  • ½ avocado
  • Juice of ½ lime
  • 1 tsp olive oil
  • 1 large handful kale, washed, chopped and thick stems removed
  • 1 large handful green beans, washed

The recipe

This is really easy and full of plant-based goodness. It’s my ‘go to’ supper if I’m just cooking for myself and I find it wonderfully warming and comforting. The variety of veggies provide a wide array of nutrients, complex carbohydrates and fibre, plant protein and anti-inflammatory fats.

Serves 1, with leftovers.


  • Heat the coconut oil in a frying pan on a medium heat and add the chopped onion