sweet-potato-salad with hummus

  • 150gram bulgur + juice of one orange, chili, curcuma, salt, pepper
  • 300gram sweet potato + 2tbs oil, pinch of pepper, chili, paprika powder
  • 150gram chickpeas + 1 clove of garlic, 1tbs oil, salt, pepper, chili, 1tbs fresh parsley, juice of 1/2 lemon
  • 1/2 cucumber
  • 2 tomatoes
  • fresh green salad
  1. Put bulgur in a pot with 300ml vegetable stock, bring to the boil and cook for 10 minutes.
  2. Cut sweet potato in slices, mix with oil, pepper, chili, paprika powder and bake in the oven for 15 minutes at 200 degrees.
  3. Puree chickpeas with garlic, oil, salt, pepper, chili, lemon juice and fresh parsley.
  4. Add juice of one orange, chili, curcuma, salt and pepper to the cooked bulgur.
  5. Wash and slice cucumber, tomatoes and green salad and mix with bulgur and sweet potato.
  6. Serve on two plates and top with hummus.
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