A wholesome, delicious lunch full of goodness.


  • 1 cup sweet potato, cut into discs

  • 1/2 head of broccoli, cut into florets

  • 1 tsp cold-pressed extra-virgin coconut oil

  • 1/2 tsp chilli flakes

  • Sea salt and pepper, to taste

  • 1 red capsicum, sliced

  • 2 carrots, spiralised

  • 10 snow peas, trimmed

  • 2 cups spinach leaves

  • 2 tbsp kimchi

  • 2 tbsp pumpkin seeds


  • 1/2 avocado

  • 1/3 cup extra-virgin olive oil

  • 1 lime, juiced

  • 1/2 tsp garlic powder

  • 1/2 bunch basil

  • Sea salt and pepper, to taste


  • 1.

    Preheat oven to 180C and line a baking tray with baking paper.

  • 2.

    In a large bowl, toss sweet potato discs and broccoli florets in coconut oil and chilli flakes, and season well with salt and pepper. Transfer sweet potato only to the baking tray and bake for 10 minutes. At the 10-minute mark, turn the sweet potato and add broccoli. Bake for a further 10 minutes, or until both have softened and are golden.

  • 3.

    To make the Avocado Dressing, place all the dressing ingredients in a blender or food processor and blitz until smooth and creamy. Blend in a little water if you prefer a thinner dressing.

  • 4.

    Take two bowls and place sweet potato discs on the side of each bowl. Next, add broccoli, then capsicum

  • 5.

    Slices, spiralised carrot, snow peas, spinach and kimchi in segments. Scatter pumpkin seeds over the top and drizzle with avocado dressing. 


Recipe extracted from Low Carb Healthy Fat Nutrition by Steph Lowe published by Hachette Australia, RRP $39.99

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