Good4U – the healthy snacks and salad toppers’ brand – want you to #GetMoreGood during the week with their delicious recipes.  The recipes include a tasty and nutritious Mixed Veg Curry, super simple Veggie Pizza and vibrant Buddha Bowl all topped with Good4U’s salad toppers and sprouts for an extra crunch.

Mixed Veg Curry with Lentil Sprouts and Garlic and Chilli Topper

Cooking Time: 30 minutes Serves: 4 

Ingredients

1 tablespoon of vegetable oil

2 Red onions, peeled and chopped

2 cloves of garlic, finely chopped

2cm of fresh ginger, finely grated

3 freshly ground black tablespoons of medium curry powder

2 sweet potatoes, peeled and chopped

2 carrots, peeled and chopped

1 x 400g tin of chopped tomatoes

1 x 400g tin of coconut milk

1 courgette, chopped

100g green beans, halved

½ cauliflower broken into florets

1 red pepper, chopped

1 pack of Good4U Sprouted Lentil Sprout Mix

To serve

Good4U Garlic and Chilli Salad Topper Basmati rice & naan bread

Method

1. Heat the oil in a large saucepan and fry the onion, garlic, and ginger for 2 minutes.
2. Tumble in the sweet potato and carrot and fry for another 3 minutes.
3. Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk.
4. Add in the rest of the vegetables, bring to the boil then reduce to a simmer.
5. Season well with salt and pepper and cook for 10-12 minutes until the vegetables are cooked but still crunchy.
6. Just before serving, stir in ½ pack of the Lentil Sprout Mix and heat through.
7. Serve with boiled basmati rice, naan bread and generous scattering of Good4U Garlic and Chilli Salad Topper for extra crunch and flavour.

 

Veggie Pizza with Topper and Sprouts     

Cooking time: 30 minutes Serves: 1-2

Ingredients

1 large sourdough pizza base

75ml tomato sauce/passata

100g grated mozzarella

½ ball of fresh mozzarella, sliced

50g mushrooms, sliced

¼ red pepper, thinly sliced

¼ yellow pepper, thinly sliced

¼ courgette, thinly sliced

To serve

Good4U Super Seeds Salad Topper and Good4U Sprouted Salad Topper

Method

1. Preheat your oven to 220c/200c fan/gas mark 7 and put a large baking sheet in to heat.
2. Spread your pizza base with the passata and sprinkle over 2/3 of the grated cheese.
3. Evenly scatter over the pizza toppings and sliced mozzarella and season with salt and pepper.
4. Sprinkle over the rest of the grated cheese and lift onto the hot baking sheet.
5. Bake for 15-20 minutes until bubbling and crisp.
6. Allow to cool for a couple of minutes then sprinkle with Good4U Super Seeds and Sprouted Super Sprouts and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veggie Pizza with Topper and Sprouts     

Cooking time: 30 minutes

Serves: 1-2

                            

Ingredients

1 large sourdough pizza base

75ml tomato sauce/passata

100g grated mozzarella

½ ball of fresh mozzarella, sliced

50g mushrooms, sliced

¼ red pepper, thinly sliced

¼ yellow pepper, thinly sliced

¼ courgette, thinly sliced

To serve

Good4U Super Seeds Salad Topper

Good4U Sprouted Salad Topper

 

Method

1. Preheat your oven to 220c/200c fan/gas mark 7 and put a large baking sheet in to heat.
2. Spread your pizza base with the passata and sprinkle over 2/3 of the grated cheese.
3. Evenly scatter over the pizza toppings and sliced mozzarella and season with salt and pepper.
4. Sprinkle over the rest of the grated cheese and lift onto the hot baking sheet.
5. Bake for 15-20 minutes until bubbling and crisp.
6. Allow to cool for a couple of minutes then sprinkle with Good4U Super Seeds and Sprouted Super Sprouts and serve immediately.

 

 

 

Buddha Bowl with Sprouted Lentils and Garlic and Herb Salad Topper

Cooking time:

Serves: 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 small butternut squash

2 tablespoons of olive oil

½ teaspoon of ground cumin

Salt and freshly ground black pepper

200g bulgur wheat

6 tablespoons of olive oil

3 tablespoons of lemon juice

Zest of ½ lemon

Salt and freshly ground black pepper

1 tablespoon of chopped mint and parsley

2 large tomatoes, chopped

½ cucumber, chopped

1 red onion, chopped

Salt and freshly ground black pepper

2 medium carrots, grated

100g shredded red cabbage

2 spring onions, sliced

1 ripe avocado, sliced

To serve

1 pack of Good4U Sprouted Lentil Sprout Mix

Good4U Garlic and Herb Salad Topper

 

1. Heat your oven to 220c/200c fan/gas mark 7.
2. Peel and chop the butternut squash into 2cm dice, drizzle with olive oil, season with salt and pepper and spread on a large baking sheet.
3. Roast for 10-15 minutes until soft and slightly caramelised.
4. Put the bulgur wheat in a heatproof bowl and cover with boiling water covering to about 2cm.
5. Soak for 20-30 minutes until the grains are tender. If all the water has not been absorbed, drain well in a sieve.
6. Mix the olive oil, lemon juice, lemon zest, a little salt and freshly ground black pepper and chopped herbs in a small bowl.
7. Drizzle 3 tablespoons of the vinaigrette over the bulgur wheat, mix well and reserve the rest.
8. Put the tomatoes, cucumber and red onion in a bowl, drizzle with olive oil and season well with salt and freshly ground black pepper.
9. Divide the bulgur wheat salad between four bowls.
10. Top each bowl with the roast squash, grated carrots, red cabbage and spring onions, tomato, and cucumber salad, sliced avocado and the Good4U Sprouted Lentil Sprout Mix.
11. Drizzle over the remaining vinaigrette and scatter over some Good4U Garlic and Herb Salad Topper and serve immediately.