Falafel Bowl with Roasted Vegetables

Name: Falafel Bowl with Roasted Vegetables over couscous with yogurt sauce & quick-pickled onion
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 g Sweet potato; 300 g Cauliflower; 1 piece Courgette; 1 sachet(s) Middle Eastern spice mix; 160 g Falafel; 1 piece Red onion; 100 g Organic full-fat yogurt; 10 g Fresh flat leaf parsley; 75 g Wholewheat couscous; 1 teaspoon Sugar; 2 tablespoon Water; 1 tablespoon White wine vinegar; 3 tablespoon Olive oil; ½ tablespoon [Plant-based] mayonnaise; 175 milliliters Low sodium vegetable stock; to taste Extra virgin olive oil; to taste Salt and pepper

over couscous with yogurt sauce & quick-pickled onion

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These falafel are made from chickpeas and they're seasoned with cumin, garlic and coriander. They also contain iron, zinc and vitamin B12!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Sweet potato

150 g

Cauliflower

½ piece

Courgette

½ sachet(s)

Middle Eastern spice mix

80 g

Falafel

(Contains: Tarwe)

½ piece

Red onion

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

5 g

Fresh flat leaf parsley

(May be present: Selderij)

40 g

Wholewheat couscous

(Contains: Tarwe May be present: Soja, Lupine, Mosterd)

Not included in your delivery

½ teaspoon

Sugar

1 tablespoon

Water

½ tablespoon

White wine vinegar

1.5 tablespoon

Olive oil

¼ tablespoon

[Plant-based] mayonnaise

90 milliliters

Low sodium vegetable stock

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2799 kJ

Calories669 kcal

Fat30.3 g

Saturated Fat5.1 g

Carbohydrate74.4 g

Sugar16.8 g

Dietary Fiber12.5 g

Protein18.8 g

Salt1.8 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Bowl

•Tall-Sided Pan

•Pan with Lid

Cooking Steps

Preheat the oven to 220°C.
Peel and dice the sweet potato into 2cm chunks. Cut the head of the cauliflower into florets and then dice the stem into 2cm chunks.
Transfer to a parchment-lined baking sheet and add the Middle Eastern spices. Drizzle lightly with olive oil and season with salt and pepper, then toss well to coat.
Roast for 25 - 30 minutes, then remove from the oven and set aside to cool.

Slice the onion into thin half rings (see Tip).
In a bowl, combine the onion with the white wine vinegar, sugar and water (see pantry for amounts).
Add a generous pinch of salt and set aside until serving, stirring occasionally.

Tip: if you don't like raw onion, skip the rest of this step and fry it with the falafel instead.

Prepare the stock in a pot or saucepan.
Take the pan off the heat and transfer the couscous to the stock. Allow to stand for 10 minutes, covered.
Meanwhile, roughly chop the parsley and transfer to a bowl. Add the mayonnaise and the yogurt, then mix well to combine, seasoning to taste with salt.
Slice the courgette into crescents. Heat a light drizzle of olive oil in a frying pan over high heat. Fry the courgette for 4 - 5 minutes.

Heat a generous drizzle of olive oil in a frying pan over high heat. Fry the falafel for 3 - 5 minutes, or until crispy.
Meanwhile, drain the onion.
Stir the roasted vegetables and the extra virgin olive oil into the couscous, then serve on deep plates.
Top with the falafel, courgette and yogurt sauce. Garnish with the quick-pickled onion.