Vegan Moroccan one-pan dinner
This is Jessica Sepel's vegan twist on a classic recipe
This salad is loaded with enzymes and nutrients that will really support your body’s own cleansing functions – perfect post-holiday season!
• 1 carrot, grated • 1 zucchini, grated • ½ purple cabbage, thinly sliced • 1 avocado, sliced into cubes • 1 cup cooked chicken breast, chopped • 2-3 tbsp. pumpkin seeds • 2 tbsp. pomegranate seeds
• 2 tbsp tahini paste • juice of 1 lemon • ½ tsp turmeric powder • pinch of sea salt
Founder of the ‘JSHealth’ brand, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up ‘diets’ to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.