Meal Occasion: Blend

Nourish Bowl

  • 200g Swiss brown quartered or diced
  • 5 tablespoons olive oil
  • 600 g sweet potato, large dice
  • 1/2 medium onion, finely diced
  • 2 tablespoons butter
  • 1/2 bunch broccolini
  • 100g green beans
  • salt
  • pepper

Tahini Dressing
  • 2 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons yoghurt
  • 1 garlic clove, crushed

  • 250 g packet microwavable brown rice
  • 1 avocado, quartered
  • 2 soft boiled eggs, halved
  • 100g Perino tomatoes, quartered
  • 2 large handfuls baby spinach
  • 1 tablespoon sesame seeds

Preheat oven to 180°C. Line a baking tray with baking paper.

Place sweet potato onto prepared tray. Drizzle over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15 minutes or until tender.

Meanwhile; heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a bowl. Season with salt and pepper and set aside to cool.

Add the butter and remaining oil to the pan. Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt and pepper and set aside to cool.

Steam the beans and broccolini until just tender, refresh under cold water and drain.

Cook the brown rice according to the packet instructions.

Whisk together the tahini dressing ingredients. Season with salt.

Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.

Note: Option to add a piece of steamed or baked salmon as extra protein.

Blended Taco

  • 250g lean ground beef
  • 250g of thinly chopped mushrooms
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 can (250mL) tomato sauce
  • 12 crunchy hard taco shells
  • 1 ½ cups shredded Cheddar cheese (175mL)
  • 2cups shredded lettuce
  • 2 medium tomatoes chopped
  • ¾ cup Old El Paso™ Thick ‘n Chunky salsa
  • ¾ cup sour cream, if desired
  1. Heat the oven at 120°C
  2. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  4. Meanwhile, place taco shells on ungreased baking sheet. Heat at 250°F. for 5 minutes.
  5. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Chilli Con Carne To Share

  • 400g Mushrooms, diced or sliced
  • 1 onion, diced
  • 1 red capsicum, chopped
  • 400g lean beef or lamb mince
  • Chilli Spice Mix
  • 400g can chopped tomatoes (drain excess water)
  • Small can of kidney beans, drained & rinsed
  • Tortillas 10pk or Corn Chips

For serving
  • Sour cream
  • 1 avocado (smashed or sliced)
  • ½ cup finely chopped coriander
  1. Heat pan with a little oil at medium heat adding onion and capsicum cooking until soft.
  2. Add mushrooms stirring until cooked through. Add mince and cook until brown, then add Chilli Spice Mix, tomatoes and kidney beans and simmer for 5 minutes.
  3. Garnish with coriander.
  4. Serve Chilli Con Carne mince with warm tortillas or corn chips, sour cream and avocado.
  5. Gather around, enjoy the food, drinks and company!