Recipe for sweet green bowl
Sweet green bowl with bean pasta and curry dressing.
A different and flavorful pasta salad without meat.
Great for both lunch boxes and dinner.
We got the recipe from the book: “Healthy&Fun,” written by Anton Fabricius, Stephanie Agger, and Patrick Brylov.
Ingredients
- 40 gram Chickpeas from a can
- Salt and Pepper and possibly a bit of paprika
- 100 gram Sweet Potato
- 40 gram salad mix
- 40 gram Radishes
- 20 gram Bean Sprouts
- 50 gram Edamame Beans
- 60 gram Bean Paste
Dressing
- 120 gram Cottage Cheese 0.015
- 4.8 gram Curry
- Salt and Pepper 1 pinch of each
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan.
- Rinse the chickpeas in cold water and pat them dry with a paper towel.
- Spread them on a baking sheet with parchment paper and season with salt, pepper, and possibly a bit of paprika.
- Bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) with the fan on for about 20 minutes or until they are crispy.
- Boil the potatoes in water until they are tender, and let them cool.
- Cut them into bite-sized pieces and fry them in a pan with a bit of oil for a couple of minutes.
- Rinse the salad mix, radishes, bean sprouts, and edamame beans, and cut everything into an appropriate size.
- Cook the pasta according to the instructions on the package.
- Mix the cottage cheese with curry, salt, and pepper to taste.
- Mix the salad and serve with the curry dressing.
Notes
Photos: Line Falck