Falafel and vegie nourish bowl
6.5
serves of vegetables in each serve
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
6.5 serves of vegetables per serve
Diet and Allergies:
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
6.5 serves of vegetables per serve
Diet and Allergies:
Ingredients
½ head cauliflower, cut into pieces
500g butternut pumpkin, unpeeled, cut into 2cm pieces
1 large red onion, cut into thin wedges
Olive oil
Black pepper, ground
225g pre-made falafels*
3 cups baby spinach leaves
¼ red cabbage, finely shredded
1 large carrot, coarsely shredded
⅓ cup honey mustard salad dressing*
½ cup beetroot hummus*
Method
Step 1
Preheat the oven to 200°C. Line 2 baking trays with baking paper. Arrange the cauliflower, pumpkin and onion on the prepared trays. Lightly spray with olive oil and season with pepper. Bake, turning halfway through, for 25 minutes or until vegetables are tender.
Step 2
When the vegetables are nearly done, heat the falafels following packet instructions.
Step 3
Divide the spinach, cabbage and carrot among bowls and drizzle with the dressing.
Step 4
Divide the roasted vegetables and falafels among bowls.
Step 5
Dollop with hummus and serve.
*Gluten free if using gluten free falafel, dressing and hummus
