Falafel Buddha Bowl with Chicken
with bulgur and creamy avocado
A recipe conveniently customised just to your liking.
Tags:
Quick Prep
•Super Quick
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: Wheat, Cereals containing gluten, Mustard, Soya)
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
260 grams
Diced Irish Chicken Breast
1 unit(s)
Garlic
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3397 kJ
Energy (kcal)812 kcal
Fat28.6 g
of which saturates5.8 g
Carbohydrate78.2 g
of which sugars12.4 g
Dietary Fiber18.4 g
Protein54.5 g
Salt7.8 g
Potassium315.8 mg
Calcium114.6 mg
Iron1 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.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml 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.
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.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the chicken for 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.
- Fry the falafel for 3-5 mins, turning frequently for even cooking.
4
- Fluff up the bulgur and divide between bowls.
- Arrange the chicken, smashed avocado, falafel and paprika veg on top.
- Drizzle over the tahini dressing to finish.
