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

Servings
4

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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
Serves
4
Sharing

Ingredients

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

 

Fetta Yoghurt

200g Lemnos Smooth Danish Fetta, drained

1 cup Tamar Valley Greek yoghurt

1 tablespoon lemon juice

Sea salt and freshly ground black pepper

Method

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.

 

Presentation:

In four bowls, divide sweet potato, quinoa, onion, chickpeas, kale, pumpkin seeds and parsley leaves. Dollop with fetta yoghurt and serve.

 



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