Fusion Falafel Bowl with Chipotle Tahini

Name: Fusion Falafel Bowl with Chipotle Tahini with potato wedges, beetroot & cucumber
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 400 g Potatoes; 8 piece Falafel; 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 teaspoon Ground paprika; 2 tablespoon Olive oil; 4 teaspoon Sugar; 1 tablespoon [Reduced salt] soy sauce; 2 tablespoon White wine vinegar; 2 tablespoon [Plant-based] mayonnaise; 2 tablespoon Water for the sauce; to taste Salt and pepper

with potato wedges, beetroot & cucumber

View our plans

Beetroot really is an all-star vegetable! It can improve athletic performance by increasing the time it takes for you to become exhausted, as well as boost cardiorespiratory endurance.

Tags:

Plant-based

Allergens:

Tarwe

•Gluten

•Sesamzaad

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

4 piece

Falafel

(Contains: Tarwe, Gluten)

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)

1.5 teaspoon

Ground paprika

Not included in your delivery

1 tablespoon

Olive oil

2 teaspoon

Sugar

½ tablespoon

[Reduced salt] soy sauce

1 tablespoon

White wine vinegar

1 tablespoon

[Plant-based] mayonnaise

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3460 kJ

Calories827 kcal

Fat45.4 g

Saturated Fat5.9 g

Carbohydrate81.6 g

Sugar27.8 g

Dietary Fiber16.1 g

Protein18.4 g

Salt2.7 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

•Large Salad Bowl

•Immersion blender

•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.
Scatter over the paprika during the final minute of cooking time.

Cut the lime into six wedges.
Slice the cucumber into crescents and dice the beetroot.
Transfer the soy sauce, sesame oil, mayonnaise and white wine vinegar to a salad bowl, along with half of the sugar and the juice of one lime wedge per person.
Use an immersion blender to process into a smooth sauce.

Add the cucumber, beetroot and slaw mix to the salad bowl and toss well to combine with the dressing. Season to taste with salt and pepper.
In a small bowl, combine the chipotle paste* with the tahini, the water for the sauce and the rest of the sugar.

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

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the falafel for 7 minutes.
Serve the salad with the potato wedges and falafel alongside.
Drizzle the falafel with the chipotle tahini. Serve the rest of the lime wedges on the side.