Project Description

Whole Food Lunch Bowl with Fetta Yoghurt

New Recipe

  • Serves 4
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

Quinoa, kale and chickpeas with roasted sweet potato and fetta yoghurt is a deliciously healthy lunch choice.

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 Fetta, drained
  • 1 cup Greek yoghurt
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper

Method:

Preheat the oven to 180oC.

  1. 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.
  2. 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.
  3. In a large bowl add the roasted sweet potato, quinoa, onion, chickpeas, kale, toasted pepitas and parsley leaves.
  4. Season generously with sea salt and freshly ground black pepper, a squeeze of lemon juice and the remaining olive oil.
  5. For the fetta yoghurt, put the Lemnos Smooth Fetta, yoghurt and lemon juice in a food processor and blend until smooth. Season to taste.
  6. Divide the salad between 4 bowls and top with a dollop of the fetta yoghurt.
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