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🍳 Savory Vegetable Muesli with Sprouts

169 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 2 young carrots
• 2 tomatoes
• 1 small yellow bell pepper
• 5 g mixed herbs (1 handful; e. g. chives, parsley, basil)
• 1 shallot
• 1 tbsp herb vinegar
• 2 tbsp olive oil
• salt
• pepper
• 200 g coconut yogurt
• 150 g sprouted grains (rye, barley, wheat)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber into quarters lengthwise.
3. 3. Remove the inner core with the seeds.
4. 4. Dice the cucumber flesh into small cubes.
5. 5. Peel the carrots.
6. 6. Grate the carrots finely.
7. 7. Wash the tomatoes.
8. 8. Remove the stem end.
9. 9. Dice the tomatoes finely.
10. 10. Wash the bell pepper.
11. 11. Cut the bell pepper in half.
12. 12. Remove the seeds and the white pith.
13. 13. Dice the bell pepper into small cubes.
14. 14. Wash the fresh herbs.
15. 15. Shake the herbs dry.
16. 16. Set aside about one-third of the herbs.
17. 17. Finely chop the remaining herbs.
18. 18. Peel the shallot.
19. 19. Dice the shallot finely.
20. 20. Place the shallot cubes into a bowl.
21. 21. Add the vinegar.
22. 22. Add the olive oil.
23. 23. Whisk the mixture vigorously with a spoon.
24. 24. Season the marinade with salt.
25. 25. Season the marinade with pepper.
26. 26. Add the prepared vegetables to the marinade.
27. 27. Set the bowl aside.
28. 28. Let the vegetables marinate for about 15 minutes.
29. 29. Add the coconut yogurt to the vegetable mixture.
30. 30. Add the finely chopped herbs.
31. 31. Stir everything well until creamy.
32. 32. Take a plate.
33. 33. Spread the grain sprouts on the plate.
34. 34. Place the cold vegetable mixture over the sprouts.
35. 35. Take the reserved herbs.
36. 36. Sprinkle them over the dish as decoration.

Nutrition per serving

• kcal: 169
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 16 g