Ultra easy | Serves 6 ( 2 / Serve)
These are everything you need and want for the basis of your lunch.. create your bowl of wrap of pure goodness from these up... hummus, tahini, salads, melted cheese, vegan cheese, steamed or baked greens, wraps with salad... you decide!
Here's what these Autumn comfort delights are giving to your body.
> Prebiotic's with the sprouts (to feed your healthy microbiome)
> Fibre & starchy carbs with the sweet potato, legumes and chickpea flour, to support insulin activity which is most productive smack bang in the middle of your day.
> Fabulous fats with the chia seeds & coconut oil to satisfy a long lasting hunger.
> Protein with the chickpea flour and chia seeds... um well for umpteen reasons really.
And lastly, (but not at all least importantly), these are an anti-inflammatory delight being gluten free with the added addition of aromatic spices.
Not only are all these health benefits a massive win but they seriously taste insane are so so easy to make. The whole family will love them ( go easy on the spice for the kids obviously)
2 cups of legume sprouts, you can also use a mix of lentils, chickpeas and seeds.
1/2 cup chickpea flour
1/2 sweet potato steamed and mashed
2 tsp. mixed curry spice. I used @Herbies Balmain spice. Or you can use a mix of cumin, turmeric, Chile, ginger, coriander,.. basically I am saying, experiment with what you have, this kind of recipe doesn't require perfection.
1 tbsp. chia seeds mixed with 1 tbsp. coconut oil & 1 tbsp. filtered water set aside for 10 minutes to become jelly like.
1/3 cup coriander.
Juice from one lime.
2cm knob of ginger grated.
Sea salt and pepper to taste ( I use roughly 1/4. tsp. salt but you may like it a little saltier.
Preheat oven to 180 degrees Celsius.
In a large bowl place all the ingredients. Using your hands mix and kneed well until all the ingredients are even distributed and the mix comes away from the sides of the bowl. If it feels so dry add a dash of water (just 1 tbsp. at a time). If it feels to wet, add a sprinkle more chickpea flour.
Line a large baking tray with baking paper.
Take small handfuls of the mix and roll into gold ball size balls laying each onto the lined baking tray as you go.
Once you have rolled all the mix, place the tray in the preheated oven and bake for 30minutes.
Pull from the oven once golden and set aside for 5 minutes to cool. Serve warm with fresh garden salad and garlic yoghurt, or lemony tahini dipping sauce.
Can keep refrigerated in an air tight container for 5 days.
I guess this is your (return to office life) working week lunches sorted.