Crispy Crumbled Falafel Bowls
with Roasted Veggies & Fresh Mint
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
These vegetarian bowls are full of texture stunts. The crumbled falafel balls are pan-crisped, the couscous is fluffy with fresh mint and the beets and Brussels are roasted until soft enough to sink your teeth into. Just lash it together with apple-tahini vinaigrette.
We will send you:
- 225g Red beets
- 14g Mint
- 200g Brussels sprouts
- 100g Couscous
- 45ml Apple-tahini vinaigrette
- 6 Falafels
Contains: Sesame • Soy • Wheat
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
26 g
Saturated Fat
3 g
Sodium
960 mg
Total Carb
83 g
Sugars
11 g
Protein
22 g
Fibre
19 g
Preparation
Roast the beets & Brussels sprouts
- Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Peel and halve the beets; cut into ¼ inch wedges.
- Halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and S&P.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, 6 min., until beginning to soften.
- Add the Brussels sprouts and roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous.
Crisp the falafels
- Meanwhile, crumble the falafels into bite-size pieces.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the falafels and cook, stirring occasionally, 4 to 6 min., until beginning to brown.
Finish & serve
- Pick the mint leaves off the stems; roughly chop the leaves.
- To the bowl of couscous, add ½ the mint; stir well.
- Divide the couscous between your bowls.
- Top with the beets, Brussels sprouts and falafels.
- Drizzle with the vinaigrette.
- Garnish with the remaining mint. Bon appétit!
