So, I was craving something buttery for dinner but wanted a healthier alternative! I also needed to add protein and was also craving salt; this is what I created.


  • 1 Large Sweet Potato 2 Chicken Breast
  • 1 Avocado
  • 1 Tin of Black Beans
  • 1 Bunch of Asparagus
  • 3 Tbsp of Vegan Dijonnaise
  • 3 Tbsp of Nuttelex Butter


  • Salt
  • Pepper
  • Cinnamon
  • Chilli flakes
  • Black Sesame Seeds
  • Lemon
  • Olive Oil

Step One:

Preheat oven to 170 degrees. Cut Sweet Potato into slices, then place in a glass tray, pouring Olive Oil across the slices. Then to sprinkle Cinnamon, salt and pepper. Placing tray into the oven for 20 minutes.

Step Two:

Fill a pot quarter of the way with water, placing Asparagus in and cooking on the stove for 5 minutes. Put the whole of the Avocado inside into a bowl, mashing with a fork. Then to adding the Black Beans once you have rinsed out all the juice. Lastly, to add the seasoning of Chilli flakes, Sesame Seeds and Lemon (amount depends on what you prefer, I love lots of everything and the Lemon preserves the Avocado for a couple of days).

Step Three:

Cutting Chicken breasts into long slices (or whichever size you prefer). Putting a fry pan on the stove at middle range of heat, placing Butter and Dijonnaise on the pan, place chicken in the pan and letting it slowly cook until cooked all the way through and the sauce is creamy.

Step Four:

Once all the above ingredients are cooked, plate nicely on the bowl and enjoyed all the different flavours together!

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