Zaatar Potatoes with falafel and chipotle
with cole slaw, radish and cucumber
Calorieën
:
828 kcalEiwitten
:
18.9g eiwittenBereidingstijd
:
40 minutenDifficulty
:
MakkelijkVeggie
Caloriebewust
Extra groente
Allergenen:
- Tarwe
- Gluten
- Sesamzaad
- Soja
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingrediënten
Hoeveelheden
200 gram
Aardappelen
4 stuk(s)
Falafel
(Bevat: Tarwe, Gluten)
½ zakje(s)
Koreaanse kruidenmix
(Bevat: Tarwe, Gluten, Sesamzaad, Soja)
50 gram
Rodekool, wittekool en wortel
125 gram
Gekookte rode bieten
½ stuk(s)
Komkommer
5 ml
Sesamolie
(Bevat: Sesamzaad)
5 gram
Chipotle-pasta
½ stuk(s)
Limoen
15 gram
Tahin
(Bevat: Sesamzaad)
Niet inbegrepen in jouw bezorging
1 el
Olijfolie
2 el
Water voor saus
1 tl
Suiker
1 el
[Zoutarme] sojasaus
1 el
Wittewijnazijn
1 el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3463 kJ
Energie (kcal)828 kcal
Vetten45.6 g
waarvan verzadigd5.7 g
Koolhydraten77.9 g
waarvan suikers25.1 g
Vezels15.8 g
Eiwitten18.9 g
Zout3.7 g
Potassium930 mg
Calcium17.6 mg
Iron1.1 mg
Omdat we onze producten bij verschillende leveranciers inkopen, kunnen de voedingswaarden per maaltijd afwijken van wat op de website staat en wat je in de bezorgde box krijgt, afhankelijk van waar je woont.
Benodigdheden
•Bakplaat met bakpapier
•Grote saladekom
•Koekenpan
•Kleine kom
Instructies
1
- Heat the oven to 200°C.
- In a small bowl, mix half of the olive oil with the Korean spices*.
- Peel or thoroughly wash the potatoes. Transfer the potato wedges to a parchment-lined baking sheet, add a light drizzle of olive oil, salt and pepper to taste.
- Toss well, making sure the wedges are coated evenly, and bake for 30 - 40 minutes, tossing halfway. At the last minute, add the Korean spicy oil.
*Take care, this ingredient is spicy! Use as preferred.
2
- In the meantime, juice the lime into a small bowl.
- In a large salad bowl, combine soy sauce, sugar, sesame oil, white wine vinegar, half of the lime juice and half of the water. Whisk to combine. Set aside.
- Cut the cucumber in crescent and dice the beetroot.
- Add the cucumber and rainbow slaw mix to the large salad bowl. Toss well to combine with the sauce. Season with salt and pepper.
3
- Heat a drizzle of olive oil in a frying pan and fry the falafel for 3 - 5 minutes over high heat.
- In a small bowl, combine the tahini, chipotle paste, the rest of the lime juice, and water.
- Mix to combine and set aside.
4
- Serve the beetroot on a plate and add the salad with dressing on top.
- Serve along with the potatoes and falafel.
- Drizzle the chipotle-tahini sauce over the falafel and potatoes.
Did you know...if you enjoy seasonal vegetables, then you can't go wrong with beetroot. Grown locally throughout the year, it's an excellent source of potassium and folic acid, making it a healthy choice as well as a sustainable one.
