John Myers
Ingredients for 1 servings:
- 200 g sweet potatoes
- 100 g broccoli florets
- 4 cocktail tomatoes
- 3 radishes
- 50 g wild rice or quinoa
- 2 cloves garlic
- 2 tbsp, heaped sesame seeds
- 1 tbsp turmeric
- 3 tbsp natural yogurt
- salt and pepper
- some lamb’s lettuce
- e.g. smoked tofu, salmon or chicken breast
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
with or without smoked tofu, alternatively salmon or chicken breast
Preheat the oven to 200°C. Cut the sweet potato and broccoli florets into bite-sized pieces, arrange them on a baking sheet, and season with salt and pepper. Bake in the oven for 20-25 minutes. Meanwhile, prepare the quinoa or wild rice according to the package instructions. For the dressing, finely chop the garlic and mix with yogurt, salt, pepper, and turmeric. If desired, roast smoked tofu, salmon, or chicken breast. I personally prefer salmon for this recipe. Spread the lamb’s lettuce on a large plate (or bowl). Arrange the rice/quinoa, sweet potato, broccoli, tomatoes, and radishes on top and sprinkle with sesame seeds. Serve with the salmon, smoked tofu, or chicken breast on top. Drizzle with the dressing.
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