Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups baby spinach or mixed greens
• 1 avocado, sliced
• 1/4 cup hummus
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss diced sweet potato with 1 tablespoon olive oil, cumin powder, paprika, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes or until tender.
3. In a bowl, mix chickpeas with the remaining olive oil, salt, and pepper.
4. In serving bowls, layer baby spinach, roasted sweet potato, chickpeas, avocado slices, and hummus.
5. Serve with lemon wedges for added flavor.

Ingredients:

• 2 ripe bananas
• 2 tablespoons peanut butter
• 1 cup whole milk or plant-based milk
• 1/4 cup rolled oats
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• Ice cubes

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy this hearty smoothie to support healthy weight gain

Paneer Stuffed Moong Dal Cheela

Ingredients:

For Moong Dal Cheela Batter:

• 1 cup split moong dal (yellow or green), soaked for 4-6 hours
• 1 green chili, chopped
• 1/2 inch piece of ginger, grated
• Salt to taste
• Water for grinding

For Paneer Filling:

• 1 cup crumbled paneer (Indian cottage cheese)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, chopped, for garnish
• Oil or ghee for cooking

Instructions:

For Moong Dal Chilla Batter:

1. Drain and rinse the soaked moong dal.
2. In a blender, combine the soaked moong dal, chopped green chili, grated ginger, and a pinch of salt.
3. Gradually add water and blend to a smooth batter. The consistency should be similar to pancake batter. Set aside.

For Paneer Filling:

1. In a pan, heat a little oil or ghee over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until translucent.
4. Add chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture thickens.
5. Add crumbled paneer and cook for a few minutes. Adjust seasoning if needed.
6. Remove from heat and set aside.

Making Paneer Stuffed Moong Dal Chilla :

1. Heat a non-stick skillet or tawa over medium heat.
2. Once hot, spread a ladleful of moong dal batter on the skillet to form a thin, round cheela.
3. Drizzle a little oil or ghee around the edges and cook until the bottom is golden brown and crispy.
4. Flip the cheela and cook the other side until golden brown as well.
5. Place a portion of the prepared paneer filling on one half of the cheela.
6. Carefully fold the other half over the filling to create a semi-circle shape.
7. Cook for a minute or two on each side, pressing gently with a spatula, until the cheela is crispy and golden.
8. Repeat the process for the remaining batter and filling.
9. Serve the Paneer Stuffed Moong Dal Cheela hot, garnished with fresh chopped coriander leaves.