1/2 cup of cooked chicken, shredded
1/2 small purple cabbage
1 spring onion, sliced
1 small carrot, sliced thinly (use a mandolin for this)
A dollop of Creamy Avo Sauce
1/2 cup of roasted buttercup pumpkin, cut into chunks
1/2 head of broccoli cut into florets and blanched
1/2 cup of brown rice, cooked (1/4 a cup of uncooked rice yields 1/2 cup of cooked)
Chopped fresh herbs (optional)
Pumpkin or sesame seeds (optional)

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options
These are versatile as a ‘use what you have’ meal, so any plant or animal based protein would work in these. Try chick-peas or black-beans for a vegetarian option.


Peel 4 outer leaves from the purple cabbage.We have used them for serving the meal but that is optional so feel free to just serve the following on a plate.

Shred a quarter of the purple cabbage that you have left over and mix together the shredded chicken, spring onions, sliced carrot, broccoli and avo sauce so that you have a slaw type mixture. Divide the roast pumpkin chunks amongst the four cabbage leaf pods. Add dollops of the chicken mixture, season well with salt and pepper. You may like to sprinkle with seeds such as pumpkin, sunflower or sesame and any chopped fresh herbs.

Serve with brown rice.


These are very much a ‘use what you have’ meal and therefore are quick and easy. We used what we had leftover in the fridge and we encourage you to do the same. Choose vegetables such as leftover roast vegetables, greens, and whatever else catches your eye. Add some protein and a creamy dressing and you are away. 

We encourage you to practice eating this way more often – it really is the easiest way to eat and means no food goes to waste. It is also great for when you are cooking for those who follow a vegetarian or vegan way of eating. Just add a plant based protein such as chickpeas or black beans instead of chicken for an easy, yummy dinner.


Click the images below to view the recipe for the Creamy Avo Sauce.

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