Ingredients
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1 sweet potato
1 jar of chickpeas
2 tsp cumin
1 tsp salt
0,5 tsp pepper
Olive oil
100 g kale
200 g chickpea couscous
Turmeric Cauliflower
Ingredients for the beetroot dressing
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400 g yoghurt
1 jar of Goji Beetroot
This is how we proceed
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- Wash the sweet potato and cut into small cubes.
- Place the chickpeas in a sieve and rinse.
- Mix the sweet potato cubes and chickpeas with olive oil, cumin, salt and pepper and bake in a preheated oven at 200 °C for approx. 25 minutes.
- Place the chickpea couscous in a bowl, pour 1.5 times the amount of boiling salted water over it and leave to soak for 5–10 minutes.
- Wash the kale, remove the leaves from the stems, massage briefly (20–30 seconds) with a little olive oil in a bowl with your hands and set aside.
- For the beetroot dressing, mix the yoghurt with the Goji Beetroot until creamy.
- Arrange all the ingredients in the winter bowl and top with the Turmeric Cauliflower.
Tip
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The ingredients for this colourful winter bowl are also great for meal prep.
