Prune and Lentil Bowl
Preparation
45
minutes
Servings
4
persons
Nutrition
830
calories
Ingredients
2 garlic cloves chili flakes 8 tbsp olive oil 5 tbsp maple syrup salt pepper 500 g Brussels sprouts 400 g sweet potatoes 250 g mushrooms 300 g Greek yoghurt 2 tbsp tahini (sesame paste) 2-3 tbsp milk 225 g halloumi 200 g red lentils 150 g SUNSWEET prunes 4 parsley stalksInstructions
- Peel the garlic and chop finely. Whisk together with 1 tsp chili flakes, 6 tbsp oil, maple syrup, salt and pepper. Wash and clean the Brussels sprouts. Cut in half depending on size. Peel the sweet potato and cut into pieces. Clean the mushrooms and halve them. Drizzle the mushrooms with 2 tbsp of the oil mixture and set aside. Mix the remaining oil mixture with the Brussels sprouts and sweet potatoes. Spread on a baking sheet lined with baking paper. Bake in the preheated oven at 200 °C (gas mark 4, fan oven: 180 °C) for approx. 15 minutes.
- Meanwhile, mix the yoghurt with the tahini and milk until smooth. Add salt and pepper to taste. Slice the halloumi. Add the mushrooms to the baking sheet and spread them out. Bake in the hot oven for a further 10 minutes.
- Cook the lentils in boiling water for about 10 minutes. Heat 2 tbsp oil in a frying pan and fry the halloumi, turning until golden brown. Remove from the pan, then toss the prunes in the oil in the pan. Drain the lentils, shaking off any excess liquid. Wash the parsley, shake dry, chop the leaves. Spoon the lentils, vegetables, prunes, and halloumi into bowls. Put a dollop of tahini-yoghurt on top. Serve sprinkled with parsley and chili flakes.
Recipe Categories
Sides and Salads, Mains,
