Fruity filled avocado halves for two people approx. 340 kcal 

Ingredients: 150 g strawberries ● ½ mango ● ½ chili pepper ● ½ spring onion ● 1-2 sprigs of mint ● 1 sprig of coriander ● 1 avocado ● 2 slices of wholemeal spelt bread 

Wash the strawberries and cut off the stem, remove the stalk from the mango and dice both fruits. Wash the chilli pepper, halve lengthways, remove the seeds and chop very finely. Wash the spring onion and cut into fine rings. Wash the mint and coriander, shake dry, pick off the leaves and chop finely. Carefully mix all the ingredients in a bowl, season with lemon juice, salt and pepper. Halve the avocados, remove the stones and fill with the previously prepared salsa. For example, a slice of hearty spelt bread goes well with this to keep you feeling full for longer. 

Vegan risotto with rocket for two people approx. 420 kcal

Ingredients: 1 onion ● 1 garlic clove ● 3 tbsp olive oil ● 200 g short grain rice or risotto rice ● 570 ml water ● ½ stock cube ● 3 tomatoes ● approx. 13 cm leek ● 100g rocket ● salt and pepper  

Finely dice the onion and garlic and then fry in a pan with olive oil until the onion is golden brown. Add the rice and let it simmer. When the rice looks glassy, ​​slowly add the water. (Tip: Wait until everything has evaporated before adding the next shot). Then season everything with salt, pepper and the stock cube and leave to simmer on the hot stove for 20 minutes. Don't forget to stir every now and then! In the meantime, cut the tomatoes and leek into centimeter-sized pieces and fry in another pan. As soon as they are well browned, you can add them to the rice and fold in half of the rocket . Place on a plate and garnish with the remaining rocket.

Sweet potato with chickpea filling for two people approx. 370 kcal 

Ingredients: 2 medium-sized sweet potatoes ● ½ can of chickpeas ● ½ cucumber ● ½ bell pepper ● 6 cherry tomatoes ● Juice of ½ lemon ● 8 leaves of fresh mint ● ½ tbsp white vinegar ● Salt and pepper ● 2 tsp peanut butter 

Line a baking tray with baking paper. Preheat the oven (190°C top and bottom heat or 170°C fan oven). Wash the sweet potatoes and prick them all over with a fork. Place the potatoes on the baking tray and bake in the oven for around 45-60 minutes until they are completely cooked through. Meanwhile, prepare the chickpea salad : wash the peppers, halve them, remove the skin and cut into cubes. Wash and dice the cucumber and tomatoes. Wash the mint leaves , spin them dry and cut into fine strips. Mix the diced vegetables with the chickpeas in a bowl and then mix with lemon juice and vinegar. Season with salt and pepper and fold in the mint leaves . Tear open the middle of each baked sweet potato with a fork and fill it with the chickpea salad on the plate . Finally, drizzle a teaspoon of peanut butter over each one. Done!