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Quick & Easy Stuffed Curry Hummus Pita with Beluga Lentil Salad

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Imagine sitting in the green grass on a sunny day, in the shade of a cherry tree and enjoying a soft and warm pita bread stuffed with creamy and tangy, Indian inspired curry hummus, together with a refreshing lentil-veggie-and feta salad and topped off with some smooth avocado and a sprinkle of sea salt. Definitely sounds like something I would love to try.

I am not sure what exactly it is, but there is something about picnicking that just hits different. For some reason, picnic season always is the best season, still it can get a little bit boring if you always make the same dishes every time. Obviously, we can easily avoid that!! Therefore with this (super tasty) dish, we are introducing a picnic recipe series, so you’ll always have something delicious to make for your next picnic brunch!! And really, this is good. The fact that my dad (who is very skeptical when it comes to vegan food and things like hummus and lentils) finished half of it before I left for a picnic.

What is special about this dish?

Kind of everything. Usually, you would dip Pita into Hummus or another dip, or you would fill if with something like falafel or chicken. Well, here we are doing neither. We actually are more or less, combining two dishes. Pita + hummus and beluga lentil salad. It may sound a lot at first, but trust me, the combo is amazung. Plus, it really is super duper easy to make and comes together in 20 minutes. And it is super meal prep friendly, easy and not messy to eat, which makes it perfect for a picnic.

Plus, it features two of the most delicious products from NENI am Tisch. NENI makes (incredibly tasty) oriental inspired food, has many, many, amazing restaurants and their own products. We are using their beluga lentils and their curry hummus here, to make this recipe even easier and quicker. You can find all their products at SPAR, Edeka, Globus & Tegut.

Is this dish healthy?

Yes, yes, yes. I mean, look at it! It already is so beautifully colourful – how can something this colourful not be healthy? Let’s break it down a little bit. As for the lentil salad, we have several different components. The lentils themselves first, they are very high in fibre and a great source of plant based protein. Plus, they come with many other nutrients. Then, also in the lentil salad we have got several different. veggies. First up the sweet potatoes. Sweet Potatoes are a nutrient bomb basically, loaded not only with deliciousness but also with carbohydrates, fibre and lots and lots of vitamins.

Then we have a mix of several different veggies. Here it really is up to you what you want to use! I love some cucumber, tomatoes, spring onions and avocado. You could also add in some asparagus or corn or whatever you like. Depending on which veggies you choose, the vitamins and minerals will vary a little, but you will definitely get a bunch of them! Then we also have some avo (obv) for some healthy fats and a sprinkle of feta (which is optional and really good) for some salty goodness and a bit more protein and fats. Not to forget about the pita, which gives us all the energy we need through its carbohydrates. If you want to go a bit healthier with that, you could swap it out for a wholegrain pita.

How to make this dish?

We need to start by preparing the sweet potatoes because they take the longest. To do so, we chop them into about 1cm sized cubes, toss them with some salt, pepper, paprika and oil and then bake them at 200°C for about 20 minutes. In the meantime we can just go ahead and prepare the lentil salad. For this we just chop up the veggies and toss it with the NENI lentils, then we only slice up some feta and avocado.

When the sweet potatoes are done, we can also toss them with the lentils and then we can start stuffing the pitas. To do so, we first spread some curry hummus onto the insides of the pita. Then we fill them up with the beluga lentil salad and top them with avo and feta. And that already is it!

The perfect picnic dish!

This really is IDEAL for picnic. You don’t make a mess while eating it because you can just take bites from the pita. Plus, it is really easy to prepare and does not loose in taste even when it is not eaten right away but stored in the fridge for several hours. Moreover, if there is any lentil salad left, you can just store it in a separate container and take it with you too. And lastly, it already looks so beautifully summery, you’ll really, really want to take this onto a picnic!

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Quick & Easy Curry Hummus Stuffed Pita with Summery Beluga Lentil Salad

Easy to make, packed with flavor and soso delicious – just the ideal picnic food. A soft and warm pita filled with summery flavours of a fresh beluga lentil salad and a curry hummus. All in all – a dream

Course dinner, lunch, picnic
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 2 servings

What you will need

  • 1 small sweet potato (about 400g)
  • 1/2 tsp paprika powder
  • 1 tbsp oil (flavor neutral)

For the lentil salad:

  • 1 package NENI "Orientalischer Beluga Linsen Salat" (or 200g cooked beluga lentils with lemon juice, olive oil & herbs)
  • 1/4 cucumber
  • a handful cherry tomatoes
  • 2 spring onions
  • 1/2 avocado
  • 3-4 radishes
  • a handful mixed greens
  • 100 g feta cheese

For the rest:

  • 5 tbsp NENI Curry Hummus
  • 1-2 pita

How to

  1. Preheat the oven to 200°C. Peel the sweet potatoes and chop them into about 1cm sized cubes. Toss them with the oil, paprika powder, salt and pepper and lay onto a baking tray lined with parchment paper. Bake for 20 minutes until soft.

  2. In the meantime wash the cucumber, radishes and tomatoes. Half or quarter the tomatoes, chop the cucumber into bite.sized pieces and finely slice the radishes. Add them to a bowl along with the lentils, greens, the crumbled or chopped feta and the sliced avocado.

  3. 3 minutes before the sweet potatoes are done, you can add the pita into the oven so it gets re-heated. Then take everything out, toss the sweet potato with the lentil salad and cut the pita in half. Spread the curry hummus into the inside of the pita and then fill it with the lentil salad. Enjoy!

I hope you really enjoy making and eating this and have a beautiful picnic!

Love,
Katie

Easy Peasy Rainbow Quinoa Salad with the Best Peanut Sauce

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Basically spring in a bowl. You have all the vibrant and colourful fruits and veggies you could wish for, plus some fluffy and tangy quinoa to fill you up and some fresh greens for even more vitamins. Oh, yeah, and not to forget about that sauce, which tastes like straight from heaven. What’s more, this is so incredibly easy to make and SO quick – you’ll want to make it every day!

Originally I shared the recipe in the Vegan What I Eat in a Day IGTV on Instagram. And you guys went nuts about it and wanted the recipe so you also are able to make it – so here you go, voilà. Tbh, I can very well understand you – this recipe IS really good. Sine then I think I have made this at least 4 or 5 times, it has become a staple that we make on repeat.

What is special about this dish?

What makes this so special is that you cannot really label it. It is no special cuisine, has no geographic origin or is typical for the food in a certain area or country. It is just a wild mix of flavours, colours and ingredients. It may seem a bit odd that we are throwing so many different things into a bowl, but don’t judge before you try. They all work together in perfect harmony and there’ll be an explosion of flavour in your mouth.

Besides, as already mentioned, this is like spring in a bowl. One the one hand side because of the way it looks. So many different colours and so many greens, just like nature is starting to bloom all the colours start to pop up at the side of the street. And on the other hand because it is so refreshing, so light, so easy – kind of just as spring is. If there is any time you should try this recipe, it is now.

Is this dish healthy?

Definitely!! I mean, if you think of a healthy meal isn’t something exactly like this what you’re thinking of? Probably. And yes, it really is very nutritious. Where should we start? Quinoa – it is a nutrient bomb. Super high fibre, super high protein and all the carbs you need to stay full and full of energy for the rest of the day. Plus, it is extremely high in minerals and vitamins and it’s super tasty.

Besides quinoa, our bowl is loaded with fruits and veggies. We have got corn, high in fibre, magnesium, vitamin B. Then we have tomatoes, which are loaded with antioxidants, vitamin C and K. Bell pepper; vitamin A, C, potassium, fibre. Cucumber and broccoli – much water, many antioxidants, Vitamins A, C, E, K and folid acid. Edamame, protein and fibre king. Mango, not only tastes like heaven but also great for your immune system. The peanut butter; a great source of healthy fats and protein. The list goes on and on, and I think you get the point. Yep, this dish is incredibly healthy and still soso delicious!

How to make this dish?

As the name already suggests, it’s easy peasy. Really, it only comes down to preparing the quinoa, which is not greatly different from preparing rice, cutting the veggies and making the sauce. As for the veggies, we need to chop some into bite sized pieces, and some need to be steamed for a few minutes, such as the broccoli and edamame. The sauce also is incredibly simple, as it just requires you to mix a few ingredients – which you probably all have at home already.

And then comes the fun part – the plating. If you are patient enough and not too hungry, you can style it prettily. Or if you are just normal – you can just throw everything into a bowl and mix mix mix. In the end, we just top it off with some fresh herbs and spring onions and that’s it! Voilà!

When and how to best have it?

Whenever you want! It works perfectly as a quick lunch on busy days, when you don’t want to spend much time on preparing your lunch. Otherwise, it also works great as a meal prep. You can just prepare everything, store it in the fridge and toss is with the sauce when you are ready to eat. Since it is a salad, it is just as delicious when served cold! And, not to forget, it also is perfect for picnics. Just prepare, pack and enjoy in the sun!

I genuinely hope that you’ll enjoy this recipe at least as much as we do and that you’ll have an amazing time cooking & enjoying it! Have a wonderful spring!

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Easy Peasy Rainbow Quinoa Salad with the Best Peanut Sauce

easy, healthy and SOSO addictively good. I promise, you'll want to make this on repeat. A bowl of spring, loaded with all the fresh and vibrant veggies, along with some light and fluffy quinoa, and the best, creamy peanut sauce. All in all, heaven!

Course bowl, lunch, Main Course, Salad
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 2 servings

What you will need

For the salad:

  • 100 g quinoa
  • 100 g broccoli
  • 100 g edamame
  • 1/2 bell pepper
  • 1/2 cucumber
  • 100 g canned corn
  • 1 handful radishes & tomatoes
  • 1/2 avocado
  • 1/2 mango
  • 2 handful greens such as salad, baby spinach, kale (whatever you like and have on hand)
  • 100 g pomegranate seeds

For the dressing:

  • 3 tbsp peanut butter
  • 1/2 lime
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 2 tbsp coconut milk

How to

  1. Add the quinoa to a pot along with twice the amount of water and a pinch of salt. Bring to a boil, then reduce to simmer and let it simmer with the lid on until all water in absorbed. Then close the lid and let it stand on low heat until fluffy.

  2. In the meantime cut the broccoli into bite-sized pieces and steam it in some hot water, along with the edamame, for about 3-4 minutes.

  3. Finely dice the bell pepper, radishes and cucumber, half the tomatoes, peel and cut the mango, wash the greens, drain the corn, slice the avocado and add it all to a bowl.

  4. Mix all ingredients for the peanut sauce, then add the broccoli, edamame and quinoa to the bowl and toss everything.

    Serve and enjoy!

Love,
Katie // Une Petite Cuisinière

Roasted Sweet Potato and Hummus Harvest Bowl

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Crispy roasted sweet potato, fluffy quinoa, buttery beans, sweet pomegranate seeds and crunchy nuts on a bed of greens. All of this is tossed in a super duper easy hummus dressing to unify all the flavours. I believe you are already hungry. And what if I tell you that this is done in 30 minutes? Put the ingredients on your grocery list and make this!

Truly, nothing is better than a vibrant, colourful bowl packed with lots and lots of different ingredients, lots and lots of nutrients and lots and lots of yumminess. Bowls probably are the best things to eat because you can always switch things up and get creative depending on what you are craving and which foods there are in season!

What’s special about this dish?

This is kind of a mix of a bowl and a salad but it still is super filling. What I love about this dish is that you are getting in a lot of nutrients and greens and still have a comforting bowl.

But what’s most special about this dish is the super easy dressing. It takes 3 ingredients and is done in 1 minute. It is definitely not your regular salad dressing, but one that is full of flavour and tanginess and made with one of the best ingredients ever: Hummus. The dressing simply is made out of hummus, lemon juice and water.

Which Hummus works best?

It is best to use a very creamy one and not a hard one! You can make your own one or you can use a store bought one, whatever you prefer! I love to either use my homemade one or the one from NENI ! This one you can find at SPAR, Tegut, Rossman and EDEKA Österreich!

Is this dish healthy?

It definitely is! Salad, sweet potato, beans, nuts, hummus, quinoa. How can such a combination not be a nutrient-bomb? Let’s start slow; we probably all know that any sort of green is highly nutritious because of its high vitamin and fibre content. Sweet Potatoes actually are super healthy too. They are incredibly high in protein, vitamin D and C and in fibre! Plus, they provide you with lots of carbohydrates, which will give you energy to get going through the rest of your day.

Next up we have butter beans. These are loaded with protein and fibre. Great for your digestion and muscles, plus super tasty. Nuts are high in unsaturated fats, which will keep you full for a while and are important for your brain. Hummus, similar to beans is high in protein, fibre but also in unsaturated fats, which are good for the skin. Quinoa, my favourite grain of all time is a nutrient-bomb itself. Protein, carbs, fibre, vitamins, … you name it – Quinoa has got it!

How to make this dish:

Start by preparing the sweet potato. For this just chop it up into small cubes, toss it in the oil and spices and bake in the oven. Then you can leave them there for 20-25 minutes and in the meantime prepare the quinoa. Add it to a pot along with twice the amount of water and a pinch of salt. Bring to a boil and reduce to a simmer. Once all water is absorbed, turn down to low heat and let it fluff up.

Now you only need to make the hummus dressing and assemble. You could style it prettily or you could just throw everything into a bowl and toss it till you have got the creamy hummus dressing on everything!

When, how, meal prep?

I love this as a lunch because it is fairly quick, but it actually also works as a brunch or dinner bowl. I prefer having it as is but if you feel hungrier r in the need of more, you could serve it with some bread or scrambled eggs!

Yes, it is meal prep friendly, just store the dressing aside, so the salad and the ingredients will not get soggy and keep everything in the fridge until you enjoy it!

I hope that you will enjoy this recipe and make it on repeat!

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Roasted Sweet Potato and Hummus Harvest Bowl

A delicious, nutrient packed and comforting bowl. Perfcet for the late fall and early winter days and ready in 15 minutes!

Course brunch, dinner, lunch
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 2 servings
Calories 590 kcal

What you will need

For the sweet Potatoes

  • 300 g sweet potato
  • 1 tsp paprika powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
  • 1 tbsp oil

For the dressing:

  • 3 tbsp hummus
  • 1/2 lemon
  • 2-3 tbsp water to thin out

For the rest:

  • 70 g quinoa
  • 200 g butter beans
  • 6 handfuls greens such as spinach, lambs lettuce, kale,..
  • 1/2 pomegranate
  • 1-2 tbsp almonds or any other nuts

How to

  1. Preheat the oven to 200°C. Cut the sweet potato into about 1cm sized chunks. Toss them with the spices and oil and bake in the oven for 20-25 minutes.

  2. In the meantime add the quinoa along wit htwice the amount of water and some salt to a pot and bring to a boil. Reduce to a simmer. Once all water has been absorbed turn down to low heat and let it sit for about 5 minutes until it has become fluffy.

  3. Mix all the ingredients for the dressing. If it is too thick, add more water, if too thin, more hummus.

  4. Once the sweet potatoes are done add them to a bowl along with the salad, quinoa, pomegrenate, beans and toss in the hummus dressing.

  5. Serve and enjoy!

Happy cooking & enjoy,
Love,
Katie // Une Petite Cuisinière

Not your average, super quick beetroot and couscous Kisir

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Fluffy (not dry) couscous in a packed-with-flavor beetroot sauce, all tossed together with crunchy and fresh veggies and topped off with tangy, crumble feta cheese. Every bite is an explosion of flavours in your mouth, and every bite is pure enjoyment!

What is Kisir?

Kisir usually is a Turkish dish made from roasted red bell peppers and bulgur. The peppers are blended into a sauce and the bulgur is cooked with vegetable broth. The both then are tossed with different, chopped up vegetables and a marinade from lemon juice, pomegranate juice and olive oil.

What is special about this dish?

I am not even sure if I can call this Kisir because the only aspects we are keeping from Kisir is the sauce out of a roasted vegetable, that a grain is cooked in vegetable broth and that it both is mixed with chopped up vegetables.

Instead of bell peppers we are using beetroots. They are in season now, they are super nutritious, they are a flavour-bomb and they add a pretty colour :). Instead of bulgur we go for couscous because it is quicker and easier to make. And instead of only adding cucumber and tomatoes, we are upgrading our couscous and making it more international with spring onions, edamame beans and feta.

So, you can see it is pretty far from Kisir and at the same time really similar. And it needs to be said, it is at least as delicious, I promise!

Is this dish healthy?

Oh, yes! It is not only packed with flavour but also with many many nutrients. The star of the show, beetroot, is an extremely healthy, immune system boosting vegetable, with many many healthy benefits, If you are interested in it, you can check out my September Top 5 and learn more about it!

Besides the star, we also have many other small stars. Edamame, for example is not only super delicious, but also packed with protein and nutrients. Cucumber, vitamin loaded. Bell Pepper, fibre star. spring onions and the herbs also add another nutrient kick! So, there are many ingredients that will make you feel amazing!

And then we also have the couscous, which is a great source of carbohydrates, and when bought wholegrain also a great source of protein. The olive oil, which we are adding, also adds some healthy fats and the lemon some vitamin C!

How to make this dish?

Easiest thing ever. Because no-one wants to spend an hour cooking lunch when their tummy already is groaning. It essentially comes down to preparing the couscous, blending the beets with vegetable broth and oil, chopping the veggies and mixing everything! Yes, it is as easy as it sounds!

When and how to best have it?

It is great for a quick lunch, a leftover side for dinner but also as a delicious meal prep idea. You can store it very well in the fridge (the flavours will only get more intense) and have it the next day!

I love to serve it with some feta or goats cream cheese and some fresh herbs. If you are more on the meat side you could add some grilled chicken or if you are plant based, go ahead and add some chickpeas or vegan feta!

I hope you’ll enjoy this as much as we do and that it will be a healthy staple in you winter cuisine! Have a fun and delicious time cooking and enjoy!

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Not your average, super quick beetroot and couscous Kisir

a flavor packed, creamy (not dry) couscous in a beetroot sauce, tossed with fresh, crunchy veggies and topped with tangy feta. All ready in 15 minuntes!

Course Appetizer, dinner, Main Course, Salad, Side Dish
Cuisine turquish (inspired)
Prep Time 15 Minuten
Total Time 15 Minuten
Servings 4 servings
Calories 473 kcal

What you will need

  • 300 g couscous
  • 600 ml vegetable broth
  • 2 rather small beets
  • 1/2 cucumber
  • 100 g edamame beens (cooked)
  • 2 spring onions
  • 1 bell pepper
  • 150 g feta
  • 1 tbsp parsley
  • 1 tbsp mint
  • 2 tsp honey
  • 1 tbsp olive oil
  • 1/2 lemon

How to

  1. Bring the vegetable broth to a boil. Take off the heat and add about 3 tbsp of it to a blender with the beets. Pour in the couscous to the rest and let it soak up the liquid and fluff.

  2. Chop up the cucumber and bell peppers into small (about 1cm sized) pieces. Finely slice the spring onions and chopp the herbs. Add them all to a large bowl. In a seperate bowl combine the olive oil, honey and lemon juice.

  3. When the couscous is done, add it to the bowl with the veggies, the beetroot sauce and olive oil mixture. Mix it through until the sauce has covered everything.

  4. Divide onto plates and crumble the feta on top. Serve with some fresh herbs and enjoy!

Love,
Katie // Une Petite Cuisinière