NUTRITION

SERVINGS

INGREDIENTS

0.5 cup soya chunks

1 cup nonfat Greek yogurt

0.25 cup rolled oats

1 tbsp besan (chickpea flour)

1 tsp avocado oil

0.25 tsp cumin seeds

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp red onion

0.5 cup fresh spinach

PREPARATION

• 1

  Place the dry soya chunks in a bowl of boiling water and let them soak for 10 minutes until softened.

• 2

  Drain the soya chunks and squeeze them firmly to remove as much water as possible.

• 3

  In a small bowl, toss the soya chunks with the besan, turmeric, sea salt, and black pepper until they are evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and add the cumin seeds, letting them sizzle for 30 seconds.

• 5

  Add the coated soya chunks and the dry rolled oats to the skillet.

• 6

  Sauté the mixture for 5-7 minutes, stirring frequently, until the soya chunks are golden brown and the oats are toasted and fragrant.

• 7

  Stir in the finely chopped red onion and fresh spinach, cooking for another 1-2 minutes until the spinach is just wilted.

• 8

  Spoon the Greek yogurt into a serving bowl and smooth the top.

• 9

  Layer the warm savory soya and oat mixture over the yogurt and serve immediately.