1. Preheat the oven to 200 degrees celcius/390 degrees fahrenheit.

2. Cut 2 large potatoes, ¼ pumpkin, 2 zucchinis and 2 carrots into thin slices (so they can be easily layered). Roughly chop 1 cup of broccoli florets.

3. In a mixing bowl add 1 400ml can of coconut cream, 3 tbsp nutritional yeast, 3 tbsp wholemeal spelt flour, 2 tsp garlic powder, 1 tsp salt and 1 tsp pepper. Whisk until it begins to combine and thicken.

4. Begin layering the vegetables in a large baking dish. Start with a bottom layer of potatoes, then add pumpkin slices, zucchini slices and carrot slices. Sprinkle the broccoli over the top. Add one more layer of potato slices, and any leftovers.

5. Pour the cream mixture evenly over the top. (It won’t stay at the top, but will run through the vegetables).

6. Put in the oven for 30 minutes. At the halfway point remove the dish and, using a spatula, push the top layer firmly down. Do this until the cream begins to “swallow” the vegetables. (This ensures the cream mixes through and reaches the top layers, rather than sitting at the bottom.) Put back into the oven.

7. To check, prick with a fork to ensure all vegetables have softened. Serve as a side or eat on its own!

Calories – 250kcal / 1046kj
Protein – 5.5g
Carbohydrates – 23.7g
Fat – 14g

Nutrient Boost, Recovery

Potatoes are packed with important vitamins and minerals, specifically potassium and vitamin C. When you sweat during a workout, your body loses potassium and other electrolytes. Electrolytes are essential for maintaining hydration in the body while also supporting effective nerve signalling from brain to muscle. By replenishing your body with potassium-rich foods post-workout, you restore water balance and optimise muscle function and recovery. The potatoes, zucchini and pumpkin in this dish are also rich in vitamin C, helping with iron absorption, the formation of collagen for your skin, and strengthening your immune health.