Falafel Buddha Bowl
with bulgur and creamy avocado0.0(26)
Calories
:Â
707 kcalProtein
:Â
22.5g proteinTotal
:Â
10 minutesDifficulty
:Â
EasyQuick Prep
Super Quick
Veggie
Climate Conscious
Allergens:
- Milk
- Sesame
- Mustard
- Wheat
- Soya
- Cereals containing gluten
- Mustard
- May contain traces of allergens
- Peanut
- Nuts
- Sesame
Fluffy bulgur forms the base of this beautiful Buddha bowl. Also making an appearance are creamy avocado and crispy falafel. This meal is filled with fibre and good-for-you nutrients.
Ingredients
Serving amount
110 grams
Yoghurt
(Contains: Milk)
5 grams
Mint
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
1 sachet(s)
Tahini
(Contains: Sesame)
1 sachet(s)
Olives
2 unit(s)
Tomato
1 unit(s)
Cucumber
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
1 unit(s)
Avocado
½ sachet(s)
Ground Cinnamon
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2960 kJ
Energy (kcal)707 kcal
Fat34.1 g
of which saturates5.7 g
Carbohydrate84.6 g
of which sugars12.7 g
Dietary Fiber9.5 g
Protein22.5 g
Salt7.4 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Boil 240ml water (per 2P) in a large pot along with the stock.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the cucumber and quarter lengthways. Chop widthways into small pieces.
- Roughly chop the tomatoes.
- Toss cucumber, tomatoes and olives with paprika and a drizzle of oil. Season to taste with salt and pepper.
- Pick the mint leaves and roughly chop (discard the stalks).
- Mix the yoghurt with the mint, tahini, half a sachet of cinnamon (per 2P) and a drizzle of oil. Season to taste with salt and pepper.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
- Meanwhile, halve the avocado and remove the pit.
- Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
4
- Fluff up the bulgur and divide between bowls.
- Arrange the avocado, falafel and paprika veg on top.
- Drizzle over the tahini dressing to finish.
