Finally! Spring is approaching, bringing back it’s lively colours and diverse flavours. This bowl is a great post-workout meal or a quickly prepared lunch for uni!
Season: Spring
Preparation time: 12 minutes
Cooking time: 0
Total: 12 minutes
Ingredients for 2 bowls:
1 mango
160 g cooked brown lentils
150 g fresh spinach
150 g cottage cheese
6 tbsp olive oil
3 tbsp Aceto Balsamico
2 pinches of salt
Optional: roasted pecan nuts
Procedure:
Cut and dice the mango into approx. 1 cm big cubes. (How to dice a mango)
Wash the fresh spinach thoroughly. And next put the leaves into 2 separate bowls.
Add the lentils, cottage cheese and mango cubes on top.
As you move on to prepare the salad sauce, we recommend to mix the ingredients in a separate glass jar. This will help you to correct the sauce without risking to spoil the salad ;) (By the way: if you are preparing the salad to eat out of home, it’s super convenient to carry the salad sauce in a separate jar! It will keep your salad fresh)
Give it a final touch with some roasted pecan nuts. Feel free to use any other nuts/ kernels.
Nutritional values per bowl:
560 kcal | 16 g protein | 21 g carbs of which 11 g sugar | 41 g fat | 5 g fiber
CO2 emissions: approx. 756 g