Veggie Power

28 Jul 2016
POSTED BY Alvin Thomas

Do you have enough vegetables in your diet? Try these recipes to ramp up the flavour, your intake of veggies and feel the veggie power. 

It’s no secret that eating more nutritious vegetables is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favourite dishes may be easier than you think.

Put a creative twist on your meals from breakfast through dinner with these tasty tips:

• Experiment with new flavours to enhance the dishes you enjoy regularly. If a tomato and cheese omelette is your standard breakfast fare, try adding peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast such as this version that features avocados and radishes. Then at dinner, give basic pasta a bump by adding broccoli or spinach to your sauce.

• Look for veggie-rich versions of your favourite condiments, dips and sauces. For example, Sabra’s Veggie Fusions Guacamole has loads of added vegetables with 30 per cent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavour and get your fiesta fix with a hearty combination of guacamole, sweetcorn and rich black beans – the perfect complement to a spicy steak taco.

• Find new flavour combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.

Get inspired with more ideas to up your veggie intake at

* Family Features

Avocado Toast with Radish and Cotija Cheese


Recipe courtesy of The Lemon Bowl

Serves: 4


  • 1/2 medium-red onion, thinly 
  • 1 lime, juice only
  • Salt, to taste
  • 4 slices crusty, wholegrain bread, ¬toasted
  • 1 cup Sabra Veggie Fusions Southwestern Guacamole (or make your own)
  • 55g Cotija cheese, crumbled (good substitutes for this include Parmesan and Romano cheeses)
  •  4 large radishes, thinly sliced Coriander sprigs (optional)


  • In a small bowl, toss together the onion slices with the lime juice and salt, to taste; let them sit for at least five minutes, or overnight.
  • Top each piece of toasted wholegrain bread with 1/4 cup guacamole.
  • Place equal parts of pickled red onions, crumbled Cotija cheese and the radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.

Spicy Steak Tacos with Southwestern Guacamole


Recipe courtesy of Emily Bites

Serves: 8


  • 1 tbsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  •  1 ½ tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 454g raw lean, trimmed flank steak, cut into thin strips
  • 1 tbsp canola oil
  • 8 tortillas (14cm each)
  • 1 cup chopped lettuce leaves
  • 8 tbsp Sabra Veggie Fusions Southwestern Guacamole
  • 4 tbsp clover sprouts
  • 4 grape tomatoes, sliced
  • 1 radish, thinly sliced


  • In a small dish, combine the chilli powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
  • Place the uncooked steak strips into a re-sealable plastic bag and add the spice mixture. Seal the bag and shake/turn until the steak is coated with seasoning.
  • Pour the oil into a large frying pan and bring to medium heat. Add the seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, for about five minutes, or until the steak strips are cooked to taste. Remove from heat.
  • Warm tortillas slightly in the microwave then lay out to fill. Divide the lettuce and steak between tortillas and top each with one tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.

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