Light Lunch Break – 3 Veggie Recipes | Recipe Maker | Cooking Channel

🥗 💚 3 veggie recipes on stage. We can practically guarantee that you will lick the plates clean. Super rich with vitamins and super delicious in taste. Eat fresh!

🥬 This recipe is perfect for a quarantine day, like this. We need to stay hydrated, the food should be nutritious and full of vitamins. That’s why these 3 lunch ideas are a perfect match for you. We can never say no to the extremely healthy and veggie recipes for lunch. The menu comprises green salad, ricotta stuffed peppers and yummy pita with vegetables.
For the easy and quick recipes below: ✅
………………………………………………………………
🔥 When finishing with lunch, look for new ideas for the next meal. The video suggests you 2 easy-made and wholesome dinner recipes: https://youtu.be/yPCKaKOmatA

⏱ 00:00 – Healthy Salad
⏱ 01:12 – Stuffed Bell Peppers
⏱ 02:33 – Veggie Pita

…………………………………………………..
#cooking #lunch #mealplan

HEALTHY SALAD / 116 kcal

INGREDIENTS
Lemon juice 2 tbsp
Olive oil 2 tbsp
Salt
Black pepper
Chili pepper ⅓
Garlic 3 cloves
Green / yellow bell peppers 3
Cherry tomatoes 6
Cucumber 1
Carrot 1
Pitted olives 100 g
Mint ¼ bunch
Green onion 30 g
Parsley 30 g

PREPARATION
For the dressing mix the lemon juice, olive oil, salt, black pepper, chopped chili pepper and
garlic.
Place the sliced bell peppers in a large bowl, add the cut cherry tomatoes, cucumber and carrot.
Add the pitted olives, mint leaves, green onion and parsley.
Pour the dressing and stir.
Enjoy!

STUFFED BELL PEPPERS / 370 kcal

INGREDIENTS
Yellow bell pepper 1
Green bell pepper 1
Orange bell pepper 1
Ricotta 200 g
Mozzarella 100 g
Canned roasted red bell pepper 1
Black olives 50 g
Salt
Black pepper
Oregano 1 tsp
Garlic 2 cloves

BAKE
200°C / 400 °F
20-25 minutes

PREPARATION
Halve and empty the bell peppers.
Mix the ricotta, shredded mozzarella, canned roasted red bell pepper, cut olives, season with the
salt, black pepper, oregano and garlic.
Stuff the bell peppers with the mix and place in the oven for 20-25 minutes at 200°C / 400 °F.
Bon appetit!

VEGGIE PITA / 125 kcal

INGREDIENTS
Tahini sauce 100 g
Olive oil 2 tbsp
Lemon juice 2 tbsp
Turmeric 1 tbsp
Thyme powder 1 tsp
Cardamon 1 tsp
Thyme seeds 1 tbsp
Salt
Black pepper
Paprika
Parsley ⅓ bunch
Coriander ⅓ bunch
Mint ¼ bunch
Pita 1
Cucumber 1
Carrot 1
Tomato 1
Olives 50 g
Olive oil 1 tbsp

PREPARATION
For the sauce mix the tahini sauce, olive oil, lemon juice, turmeric, thyme powder, cardamon,
sesame seeds, salt, black pepper and paprika, cut parsley, coriander and mint.
Spread the sauce on the pita and add the cut cucumber, carrot, tomato and olives.
Pour the olive oil on top and serve!

source