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🍽️ Oat Bowl

548 kcal · 30 min · 4 servings

Ingredients

• 200 g oats (hulled)
• 10 g mint (0.5 bunch)
• 1 organic lemon
• 300 g Greek yogurt (10 % fat)
• 600 g carrots
• 4 tbsp olive oil
• salt
• 1 tbsp honey
• 10 g black sesame seeds (2 tsp)
• 1 bunch radishes
• 100 g corn salad
• 1 box cress
• 500 g broad beans (frozen; thawed)
• pepper
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Rinse the oats under running water.
2. 2. Place the oats in a pot and pour in twice as much water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to low and let the oats simmer for 20 minutes.
5. 5. Wash the mint under cold water.
6. 6. Shake the mint dry.
7. 7. Pluck the mint leaves from the stems.
8. 8. Chop the mint leaves coarsely.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon with a cloth.
11. 11. Grate the zest of the lemon.
12. 12. Squeeze the juice of the lemon.
13. 13. Mix the lemon zest with the yogurt.
14. 14. Stir the chopped mint into the yogurt mixture.
15. 15. Peel the carrots.
16. 16. Peel the carrots.
17. 17. Cut the carrots into thin strips.
18. 18. Add 2 tablespoons of oil to a bowl.
19. 19. Season the oil with salt.
20. 20. Add 1 tablespoon of lemon juice.
21. 21. Add honey.
22. 22. Add sesame seeds.
23. 23. Whisk the ingredients together to make a dressing.
24. 24. Toss the carrot strips with the dressing.
25. 25. Clean the radishes.
26. 26. Wash the radishes.
27. 27. Cut the radishes into small pieces.
28. 28. Clean the lamb's lettuce.
29. 29. Wash the lamb's lettuce.
30. 30. Shake the lamb's lettuce dry.
31. 31. Cut the cress from the bed.
32. 32. Bring plenty of water to a boil in a pot.
33. 33. Add salt to the boiling water.
34. 34. Cook the beans in the salted water for 3 minutes.
35. 35. Drain the beans.
36. 36. Let the beans drain.
37. 37. Squeeze the beans out of their skins.
38. 38. Season the beans with salt.
39. 39. Season the beans with pepper.
40. 40. Wash the parsley.
41. 41. Shake the parsley dry.
42. 42. Chop the parsley.
43. 43. Mix the parsley with the beans.
44. 44. Add the remaining oil.
45. 45. Mix everything well.
46. 46. Drain the cooked oats.
47. 47. Season the oats with salt.
48. 48. Season the oats with pepper.
49. 49. Place the lamb's lettuce in the bowl.
50. 50. Add the carrots.
51. 51. Add the radishes.
52. 52. Add the beans.
53. 53. Add the mint yogurt.
54. 54. Add the cress.
55. 55. Arrange the bowl.

Nutrition per serving

• kcal: 548
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 61 g