Home / Recipes / Whole food lunch bowl with fetta yoghurt
Hearty bowls have surpassed salads as a customer’s healthy lunch choice. Stay on trend with this colourful lunch bowl that’s both good to look at and good for you.
Time 50 minutes
1½ cups cooked, cooled quinoa
1 large sweet potato, peeled and cut into 1 cm slices
450g can chick peas, drained and rinsed
50g pepitas (pumpkin seeds)
1 cup washed finely shredded kale leaves (packed)
½ cup picked parsley leaves (packed)
½ medium red onion, finely sliced
Juice of ½ a lemon
3 tbsps extra virgin olive oil
Sea salt and freshly ground black pepper
200g Lemnos Smooth Danish Fetta, drained
1 cup Tamar Valley Greek yoghurt
1 tablespoon lemon juice
Preheat the oven to 180oC.
Drizzle a little olive oil on a baking tray and arrange the sweet potato evenly around the tray. Bake until soft and lightly golden. Remove from the oven and cool.
Heat a small frypan over a medium heat and add the pepitas. Move them around the pan and dry toast them until they begin to colour. Allow them to cool.
In a large bowl add the roasted sweet potato, quinoa, onion, chickpeas, kale, toasted pepitas and parsley leaves.
Season generously with sea salt and freshly ground black pepper, a squeeze of lemon juice and the remaining olive oil.
For the fetta yoghurt, put the Lemnos Smooth Fetta, yoghurt and lemon juice in a food processor and blend until smooth. Season to taste.
In four bowls, divide sweet potato, quinoa, onion, chickpeas, kale, pumpkin seeds and parsley leaves. Dollop with fetta yoghurt and serve.