Fusion Falafel Bowl with Chipotle Tahini

Name: Fusion Falafel Bowl with Chipotle Tahini with Korean-style spices, potato wedges & cucumber
Total time: 40m
Yield: 2
Ingredients: 400 g Potatoes; 160 g Falafel; 1 sachet(s) Korean-style spice mix; 100 g Rainbow slaw mix; 250 g Pre-cooked beetroot; 1 piece Cucumber; 10 milliliters Sesame oil; 10 g Chipotle paste; 1 piece Lime; 25 g Tahini; 3 tablespoon Olive oil; 60 milliliters Water; 2 teaspoon Sugar; 1 tablespoon [Reduced salt] soy sauce; 2 tablespoon White wine vinegar; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with Korean-style spices, potato wedges & cucumber

3.5(256)

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Calories

863 kcal

Protein

18.5g protein

Difficulty

Easy

Plant-based

New Ingredient

Allergens:

Tarwe
Sesamzaad
Soja

There is a new ingredient in your box! Chipotle paste is a spicy, smoky seasoning made from ground chipotle peppers. Perfect for sauces and marinades, it adds a Mexican-style kick to any dish!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

200 g

Potatoes

80 g

Falafel

(Contains: Tarwe)

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja)

50 g

Rainbow slaw mix

125 g

Pre-cooked beetroot

½ piece

Cucumber

5 milliliters

Sesame oil

(Contains: Sesamzaad)

5 g

Chipotle paste

½ piece

Lime

15 g

Tahini

(Contains: Sesamzaad)

Not included in your delivery

1.5 tablespoon

Olive oil

30 milliliters

Water

1 teaspoon

Sugar

½ tablespoon

[Reduced salt] soy sauce

1 tablespoon

White wine vinegar

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3609 kJ

Calories863 kcal

Fat51.8 g

Saturated Fat6.9 g

Carbohydrate77.1 g

Sugar22.9 g

Dietary Fiber15.8 g

Protein18.5 g

Salt3 g

Potassium30 mg

Calcium5.6 mg

Iron0.1 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

•Large Salad Bowl

•Small Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C.
Peel or thoroughly wash the potatoes and then cut into wedges.
Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Bake in the oven for 30 - 40 minutes, tossing halfway.

In a small bowl, combine the Korean-style spices with a drizzle of olive oil.
Drizzle this over the wedges during the final minute of cooking.
Juice the lime into a bowl and then add the water (see pantry for amount).
In a large salad bowl, combine the soy sauce with the sugar, sesame oil, mayonnaise and white wine vinegar, along with half of the lime juice and water.

Slice the cucumber into crescents and dice the beetroot, then transfer both to the salad bowl.
Add the slaw mix and toss well to combine with the dressing, then season to taste with salt and pepper.
In a small bowl, combine the chipotle paste* with the tahini, along with the rest of the lime juice and water.

*Take care, this ingredient is spicy! Use as preferred.

Heat a drizzle of olive oil in a frying pan over high heat. Fry the falafel for 3 - 5 minutes.
Serve the salad with the potato wedges and falafel alongside.
Drizzle with the chipotle tahini to finish.