Good Life Bowl with Sweet Potatoes, Chickpeas and Turmeric Seaweed Oil Sauce

Ingredients

• 150 g Reformhaus® chickpeas (organic quality)
• 2 sweet potatoes (organic quality)
• 0.5 tsp Brecht paprika powder mild (available at Reformhaus®; organic quality)
• Brecht organic herb sea salt (available at Reformhaus®)
• 200 g red cabbage (organic quality)
• 100 g lamb's lettuce (organic quality)
• 1 red apple (organic quality)
• 4 tbsp half walnuts (60 g; organic quality)
• 2 tbsp hearty oatmeal flakes (30 g; organic quality)
• 200 g yogurt (3.5 % fat) (organic quality)
• 1 tsp Brecht ground turmeric (available at Reformhaus®; organic quality)
• 2 tsp Dr. Budwig Omega-3 seaweed oil (available at Reformhaus®)
• 1 tsp honey (e.g., Manuka honey as extra pepper; available at Reformhaus®)
• 1 tbsp lemon juice (organic quality)

Instructions

1. 1.

   Soak chickpeas in water for 24 hours. The next day drain, rinse and cook in double the amount of boiling water until tender, about 30–40 minutes.

2. 2.

   Meanwhile peel, wash and dice sweet potatoes into small cubes. Heat 2 tbsp oil in a pan and sauté the sweet potato cubes over medium heat for 8–10 minutes. Season with Brecht paprika powder and herb sea salt.

3. 3.

   Then trim, wash and finely shred red cabbage; knead by hand for 5 minutes. Rinse lamb's lettuce, shake dry. Peel, quarter, core and slice apple thinly into wedges. Roughly chop walnuts and toast them with oatmeal flakes in a hot pan without oil over medium heat for 3 minutes.

4. 4.

   For the sauce mix yogurt, turmeric, Dr. Budwig Omega-3 seaweed oil, honey and lemon juice; season with herb sea salt.

5. 5.

   Once chickpeas are cooked, drain, let cool slightly and season with paprika powder and herb sea salt. Arrange lamb's lettuce, red cabbage, sweet potatoes, apple wedges and chickpeas in four bowls, drizzle with the turmeric seaweed oil sauce and sprinkle with walnut‑oat mix.