Green goddess bowl with chickpea sprouts

For 4 persons

100 g spinach
200 g green asparagus
4 stalks of spring onion
1 courgette
1 green pepper
400 g broccoli florets
200 g chickpea sprouts
2 tbsp oil

For the dressing
1/2 bunch of parsley
10 mint leaves
10 basil leaves
8 stalks of chives
250 ml coconut yoghurt
The juice of 1 lime
1 clove of garlic
Salt and pepper


Rinse the vegetables. Remove the bottom of the green asparagus and cut them into pieces of about 4 centimetres. Do the same with the spring onion. Slice the courgette, coarsely dice the pepper and cut the broccoli florets smaller if necessary.Heat some oil in a wok pan and wok all the vegetables, except the spinach, for 7-8 minutes until tender. Add the chickpea sprouts during the last two minutes.Meanwhile, make the dressing. To do this, add all the ingredients to a blender or food processor. You can also use a hand blender. Puree smooth and season the dressing with salt and pepper.Put some spinach in a bowl and spoon the stir-fried vegetables and chickpea sprouts on top. Serve with the green dressing.

Tip: If you like, serve with a slice of toasted bread, some quinoa or couscous.