'The perfect yogi lunch'

The hummus:

  • 1 ½ cup mung beans (cooked previously)
  • 1 lemon
  • 1/2 garlic clove
  • 5-6 tbsp olive oil
  • 5 tbsp water
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Sea salt
  • Black pepper
  • Fresh parsley (to garnish)

The salad:

  • 1 big or 2 small sweet potatoes
  • 2 tbsp yellow curry paste
  • 3 tbsp lemon juice
  • Sea salt
  • 1 1/2 cup mixed quinoa grains
  • Green salad (spinach,kale, rucola…)
  • Purple cabbage
  • Cherry tomatoes
  • 2 apples
  • Olive oil
  • Sea salt & black pepper

This recipe is part of the project FVF cooking series.

Mung bean hummus: Rinse and drain the mung beans. Squeeze the lemon to make some juice. Place all the ingredients into a blender or use a hand mixer. Mix on high speed until smooth.

Salad: Preheat the oven to 250°C. Peel and cut the sweet potatoes in small bites. Put them in a big plate, adding the curry, lemon juice and salt and marinate the sweet potato pieces. Cover an oven tray with parchment paper and place the sweet potatoes. Roast for approx. 20-25 minutes. Prepare the salad ingredients by cleaning the greens and slicing the cabbage, tomatoes, apples... Make a nice salad bowl combining the quinoa and the veggies. Drizzle the salad with some olive oil and sprinkle sea salt and pepper.

You can add the hummus on the plate or spread it over some rye bread toast.