Light And Refreshing

Avocado Potato Bowl

with feta and cucumber
5
Average: 5 (10 votes)
(10 votes)
Avocado Potato Bowl

Avocado Potato Bowl - Refreshing in a bowl. Photo: Iris Lange-Fricke

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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
483
calories
Calories

Healthy, because

Even smarter

Nutritional values

The combination of yogurt and feta cheese in this bowl provides tons of protein and calcium for strong bones and teeth, while avocados add heart-healthy fatty acids.

It is best to boil the potatoes the day before, as it makes their starch easier for the body to metabolize.

1 serving contains
(Percentage of daily recommendation)
Calorie483 kcal(23 %)
Protein14 g(14 %)
Fat27 g(23 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.4 mg(45 %)
Vitamin K85.5 μg(143 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.8 mg(57 %)
Folate107 μg(36 %)
Pantothenic acid1.4 mg(23 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C75 mg(79 %)
Potassium1,877 mg(47 %)
Calcium219 mg(22 %)
Magnesium127 mg(42 %)
Iron3.8 mg(25 %)
Iodine36 μg(18 %)
Zinc2.7 mg(34 %)
Saturated fatty acids8.6 g
Uric acid57 mg
Cholesterol21 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
14 ounces
waxy potatoes
½
½ bunch
1 handful
1
4 pieces
gherkins (with 1 tablespoon pickle juice)
4 tablespoons
1 tablespoon
1 sprig
3 tablespoons
2 teaspoons
How healthy are the main ingredients?
Sunflower seeds
Preparation

Kitchen utensils

1 Pot, 1 Cutting board, 1 Small knife, 1 Salad bowl, 1 Bowl

Preparation steps

1.

Peel and wash the potatoes and cook them in boiling salted water for 15 minutes until soft. Then drain, rinse with cold water and drain.

2.

Meanwhile, clean, wash and thinly slice the cucumber and radishes. Wash the arugula salad and shake dry. Halve 2 gherkins lengthwise and cut into slices; dice the rest. Cut avocado in half, remove the pit, lift flesh out of the skin and cut into strips.

3.

For the dip, wash the marjoram, shake dry and chop the leaves. Then mix yogurt, oil, marjoram, diced gherkin and gherkin stock, season with salt and pepper.

4.

Crumble feta. Cut potatoes into slices and mix with cucumber, radish, and arugula. Put ingredients into bowls, add avocado, sprinkle feta and sunflower seeds over it, and sprinkle with the dip.