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Vitamin Bowl

November 5th, 2016

Eat this before you catch a cold! This week we're having a great fresh recipe for you, which helps you activate your body's defences. 

Dandelion, schredded sweet potato, cress, sautéed peas and zucchini, sliced mushrooms, black sesame seeds and lime - this bowl has it all! 

This recipe is full of antioxidants, which prevent cell damage and vitamins, such as vitamin c, which is a great choice to prevent a flue or treat a cold. 

You can find this recipe in our Low Carb Box in week 46 (deliveries 16./18.11.2016) 

Download recipe
20 min.365 kcal.2 pers.

Ingredients

  • Sweet potatoes400  g
  • A small package of frozen peas1  pcs
  • Lime1  pcs
  • Black sesame seeds10  g
  • A package of dandelion leaves1  pcs
  • A tray of cress1  pcs
  • Zucchini1  pcs
  • Mushrooms brown100  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Rapeseed oil

How to do:

Instructions

  • Peel and finely slice the garlic clove. Wash and shred the zucchini. Heat 1 tbsp. olive oil in a larger pan and sauté the sliced garlic for 1-2 min. on medium heat. Fold in the zucchini and sauté for another 3 minutes. Set aside on a plate. Add another dash of olive oil to the pan. Add the peas and 2-3 tbsp. water and sauté the peas on medium heat to your liking. Season to taste with salt and pepper.
  • Wash and dry the dandelion leaves and halve them if they are big. Clean and finely slice the mushrooms. Peel the sweet potato and shred it into a bowl. Fold in the juice of half a lime, the black sesame seeds and massage for 30 seconds with your hands. Season with a pinch of salt and pepper if desired. Cut off the cress.
  • Add the dandelion leaves to each 1 bowl per person. Top with peas, sweet potatoes, zucchini, mushrooms and cress. Drizzle with some rapeseed oil and another dash of lime juice if desired.