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Falafel Buddha Bowl

Falafel Buddha Bowl

Falafel Buddha Bowl

with bulgur and creamy avocado

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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.

Tags:

Quick Prep

•Super Quick

•Veggie

•Calorie Smart

Allergens:

Milk

•Sesame

•Mustard

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

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

100 grams

Smashed Avocado

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

1 unit(s)

Garlic

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2821 kJ

Energy (kcal)674 kcal

Fat27.2 g

of which saturates5.4 g

Carbohydrate78.2 g

of which sugars12.4 g

Dietary Fiber18.4 g

Protein23.3 g

Cholesterol0 mg

Salt7.62 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.

Utensils

•Grater

•Pot with Lid

Cooking Steps

Make the Bulgur

1

Pour 240ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
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.

Get Prepped

2

Trim the cucumber and quarter lengthways. Chop widthways into small pieces.
Roughly chop the tomatoes. Peel and grate the garlic.
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, garlic and a drizzle of oil. Season to taste with salt and pepper.

Fry the Falafel

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.

Finish and Serve

4

Fluff up the bulgur and divide between bowls.
Arrange the smashed avocado, falafel and paprika veg on top.
Drizzle over the tahini dressing to finish.

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