Hearty spinach ratatouille built from sautéed zucchini, bell peppers, eggplant, and yellow onion, lightly browned before simmering low and slow in crushed and diced tomatoes with fresh thyme, bay leaves, and a finish of roughly chopped spinach and basil. Alongside, oven-baked sweet potato brings a kick of chili flake heat, while steamed broccoli rounds out the plate with a clean, bright crunch. Every component is plant-based, chef-crafted, and nutritionist-approved. A colourful, satisfying vegan meal that fits right into your week.

Sweet potato, broccoli, eggplant, red bell peppers, yellow onion, zucchini, spinach, crushed tomatoes, diced tomatoes, olive oil, sunflower oil, fresh basil, fresh thyme, bay leaves, lemon juice, garlic, paprika, red chili flakes, black pepper, kosher salt.