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Falafel bowls recipe

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This tasty buddha bowl proves salads can be adventurous! With ready-made mixed grains and falafel, plus a delicious homemade dressing, it comes together in just 15 minutes, perfect for a quick and easy midweek lunch. See method

Serves 4
Takes 15 mins
485 calories / serving
Healthy
Vegetarian

Ingredients

2 x 250g packs seasoned mixed grains
152g pack falafels
120g cherry tomatoes, halved
¼ cucumber, sliced into half-moons
140g pack pickled pink slaw
280g 0% fat Greek-style yogurt
1 tbsp tahini
zest and juice of ½ an orange
1 tbsp extra-virgin olive oil
10g fresh flat-leaf parsley, chopped

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
2035kj
485kcal 24%
Fat
16g 23%
Saturates
2g 12%
Sugars
11g 13%
Salt
1.3g 21%

of the reference intake
Carbohydrate 61.4g Protein 18.7g Fibre 9.4g

Method

Divide the mixed grains between 4 bowls; top each with 2 halved falafels, heated if you like. Arrange the cherry tomatoes, cucumber and slaw between the bowls. Season with black pepper.
Divide the yogurt between the bowls. Mix the tahini, orange zest and juice. Add the olive oil and loosen with water to a drizzleable sauce. Drizzle over the salads then top with the parsley to serve.

See more Salad recipes