Pestonudeln mit Spinat

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Zutaten

4 Portionen

1000 g
1000 g
275 g
300 g
2
150 g Sweet potato
Rote Bete (frisch)
Perl-Couscous
Mais aus der Dose
Paprika
Rocket 400 ml
70 g
4 EL
2 EL
4 TBL sp Bouillon (vegetable)
Walnüsse
Balsamico-Essig
Honig
Orangensaft

Make it a dinner party🎉

Sprinkle with parmesan cheese

Vorbereitung

10 min

1. Rote Bete in Würfel schneiden
2. Cut sweet potato into cubes
3. Paprika in Würfel schneiden
4. Walnüsse hacken
5. Preheat oven to 220°C

Kochen

25 min

Bake sweet potato and beetroot onto baking tray

~25 min at 220°C

In the meantime, cook couscous in boullion

~10 Min

Make salad dressing

mix honey, balsamico and orange juice, season with salt and pepper to taste

Mix and serve

drain corn and add all other prepared ingredients

If the salad is too sweet to your taste, add a little more balsamic vinegar on your plate