Vegetable Side Dishes – the Key to Weight Loss

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Dr Xand van Tulleken shows us some simple and delicious ways to eat lots of yummy food and still lose weight

13 Jan 2017 |

Last week we shared Dr. Xand’s love for the humble vegetable and the important role vegetables play in a healthy diet. This week we are sharing some of Dr. Xand’s vegetable side recipes from his new book How to Lose Weight Well, so you can discover the magic of vegetables for yourself. Enjoy!

‘This is the most important section of the book for weight loss. You can eat tonnes of all this stuff. The more you eat, the fuller you will get and the less need you will have for a doughnut or that glass of wine.’
– Dr. Xand on Vegetable Sides


A simple but substantial side dish; use in place of potatoes for a filling but nutritious alternative. Next time, try whizzing the cooked squash and dressing together in a food processor, or just mashing the old-fashioned way, for an interesting mash.

½ butternut squash
1 tbsp olive oil, plus more for roasting
1 tsp ground coriander
salt and pepper

For the dressing
½ red chilli, finely chopped
½ garlic clove, crushed
½ small bunch of coriander

Preheat the oven to 200°C/gas mark 6.

Slice the narrow end of the butternut squash into slices around 5mm thick (no need to peel). Halve each slice, so you have half-moon shapes. Place in a roasting tin, drizzle with olive oil, sprinkle with the ground coriander and season well with salt and pepper. Roast in the oven for 25 minutes.

Meanwhile, make the dressing by whisking the chilli, garlic, 1 tbsp olive oil and chopped coriander together with a fork. Spoon this over the squash and serve hot or cold.

FAT (G): 7.2
PROTEIN (G): 2.2
SUGAR (G): 4.5
FIBRE (G): 4.2
KCAL: 154


An interesting, nutritionally dense and pretty salad. Serve with simply steamed salmon or poached eggs.

85g radishes, halved
½ head of broccoli (about 200g), roughly chopped
salt and pepper
1 tbsp olive oil, plus more for roasting
75g kale, coarse stalks removed
1 tbsp natural yogurt
juice of 1 lemon
50g pomegranate seed

Preheat the oven to 180°C/gas mark 4.

Place the radishes and broccoli into a baking tray, season well with salt and pepper and drizzle with a little olive oil. Roast in the oven for 20 minutes. Add the kale to the baking tray and mix well. Return to the oven for a further 5 minutes.

Meanwhile, whisk the yogurt, 1 tbsp olive oil and lemon juice together to make a dressing. Transfer the roasted radishes, broccoli and kale to a serving dish, sprinkle over the pomegranate seeds and drizzle with the dressing. Serve hot or cold.

FAT (G): 7.6
SUGAR (G): 5.6
FIBRE (G): 4.1
KCAL: 148

Discover more of these delicious, low calorie and nutritious recipes in Dr. Xand’s new book How to Lose Weight Well - available now where all good books are sold.