Light and Colourful Bowl
A delicious and healthy meal, perfect for a light lunch or any other occasion!
Ingredients
Base:
• 1/2 sweet potato
• 80 g canned or jarred chickpeas
• 30 g bulgur wheat
• A large handful of mixed salad leaves (or your favourite greens: spinach, rocket, lamb's lettuce, etc.)
• A few cucumber slices
• 1/4 red onion or shallot
• Pomegranate seeds
• 2 tablespoons of mixed pumpkin and sunflower seeds
• Your favourite sprouts
Seasonings and Extras:
• 1 tablespoon of olive oil
• Salt, pepper, garlic, sweet paprika and hot paprika (to taste)
Sauce 1:
• 1 heaped tablespoon of Planton Greek Style
• 1 teaspoon of lemon juice
• 1 teaspoon of tahini paste
• Salt and pepper
Sauce 2:
• 1 tablespoon of Planton Greek Style
• 1 teaspoon of sriracha sauce
1. Preparing the Sweet Potato and Chickpeas:
Peel the sweet potato and cut it into cubes. Rinse the chickpeas under running water. Toss both ingredients with olive oil and seasonings.
2. Baking:
Transfer the sweet potato and chickpeas to a baking tray lined with baking paper and place in an oven preheated to 200°C. Bake for approximately 20 minutes, until the sweet potato is tender and the chickpeas are crispy.
3. Cooking the Bulgur Wheat:
Cook the bulgur wheat according to the instructions on the package.
4. Preparing the Sauces:
Combine the ingredients for each sauce in separate bowls and mix until smooth and well combined.
5. Toasting the Seeds:
Toast the pumpkin and sunflower seeds in a dry frying pan until lightly golden.
6. Assembling the Bowl:
In a large bowl, arrange the mixed salad leaves, bulgur wheat, roasted sweet potato and chickpeas, cucumber, onion, pomegranate seeds and toasted seeds in layers. Top with the sprouts.
7. Serving:
Serve the bowl with the prepared sauces.
The quantities of ingredients can be adjusted to suit your individual needs. This delicious and healthy meal is perfect for a light lunch or any other occasion!