Premium
324 kcal
25 min.
Recipe for Vegetarian summer bowl
0 reviews
To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium
Unlock Fitatu PremiumNaN g
324 kcal
1 kcal
323.7
12.7g
11.3g
42.6g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- New potatoes1× portion (180 g)
- Asparagus3× piece (90 g)
- Gherkins, pickled, drained2× piece (70 g)
- Carrot1× piece (50 g)
- Hummus4× teaspoon (40 g)
- Tomatoes cherry2× piece (40 g)
- Natural yoghurt2× teaspoon (24 g)
- Alfalfa sprouts2× tablespoon (16 g)
- Lettuce3× leaf (15 g)
- Radish red1× root (15 g)
- Dill, fresh4× teaspoon (12 g)
- Butter1× teaspoon (5 g)
- Lemon0.5× slice (5 g)
- Sweet paprika1× teaspoon (3 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
Add recipe ingredients to "Breakfast" (Today)
How to make Vegetarian summer bowl
1. Thoroughly wash the potatoes and boil them without peeling.
2. Wash, peel and cut the carrot into sticks. Wash the asparagus, and cut off the hard ends. Season the vegetables with salt and sweet paprika, then roast in an oven pre-heated to 170C for approx. 20 min. (you can remove the asparagus after about 10 minutes).
3. Wash the radish, lettuce and tomatoes. Slice the radish. Cut the tomatoes in half. Shred the lettuce into small pieces and mix it together with the yoghurt, salt, pepper and lemon juice in a bowl.
4. Slice the pickled cucumber lengthwise into four quarters.
5. Arrange the warm potatoes (with butter on top), the lettuce garnished with radish, and the tomatoes, carrot, pickled cucumbers and hummus side by side in a deep plate. Arrange the asparagus in the centre and the sprouts on top.
6. Garnish the colourful bowl with chopped dill and freshly ground pepper.
User rating
0.0
(0)My rating
Fitatu does not verify the authenticity of reviews.
Author of the recipe
Fitatu