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Falafel Buddha Bowl

Falafel Buddha Bowl

with couscous and avo

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Tags:

Veggie

•Quick Prep

•Super Quick

Allergens:

Wheat

•Milk

•Sesame

•Mustard

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Couscous

110 grams

Yoghurt

5 grams

Mint

160 grams

Falafel

1 sachet(s)

Tahini

1 sachet(s)

Olives

2 unit(s)

Tomato

1 unit(s)

Cucumber

2 sachet(s)

Paprika

1 sachet(s)

Vegetable Stock

1 unit(s)

Avocado

Ground Cinnamon

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2842 kJ

Energy (kcal)679 kcal

Fat34.2 g

of which saturates5.8 g

Carbohydrate74.8 g

of which sugars13.7 g

Dietary Fiber9.5 g

Protein20.9 g

Salt7.4 g

Trans Fat3.1 g

Potassium758 mg

Calcium128.9 mg

Iron1.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

1

Pour the couscous and stock into a bowl.
Stir in 200ml boiling water (4P: 500ml | 6P: 600ml). Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.

2

Roughly chop the cucumber and tomatoes. Toss the 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 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.

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

Arrange the coucous in bowls and arrange the avo, falafel and paprika tossed salad around it. Drizzle over the tahini and yoghurt mix.

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