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Warm Roast Veg Salad Bowl with Falafel
Warm Roast Veg Salad Bowl with Falafel

Warm Roast Veg Salad Bowl with Falafel

with pesto-infused bulgur wheat

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A recipe conveniently customised just to your liking.

Tags:
Veggie
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Mustard
•Nuts
•Almonds
•Sulphites

The quantities provided above are averages only.

Total40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Bulgur Wheat

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

30 grams

Green Pesto

100 grams

Greek Style Cheese

(Contains: Milk)

150 grams

Baby Carrots

1 pack(s)

Chickpeas

1 sachet(s)

Paprika

(Contains: Mustard)

½ sachet(s)

Italian Herbs

20 grams

Almonds

(Contains: Nuts, Almonds)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 sachet(s)

Vegetable Stock

300 grams

Diced Butternut Squash

160 grams

Falafel

(May be present: Cereals containing gluten, Wheat, Mustard, Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)4084 kJ
Energy (kcal)976 kcal
Fat34.1 g
of which saturates11.4 g
Carbohydrate105.6 g
of which sugars20.6 g
Dietary Fiber30 g
Protein38.7 g
Salt5.6 g
Potassium82.2 mg
Calcium28.3 mg
Iron0.3 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.

Utensils

•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the chickpeas in a sieve.
Roast the Veg
2
  • Add the butternut squash, carrots and chickpeas to a lined baking tray.
  • Toss with salt, pepper, paprika, half a sachet of Italian herbs (per 2P) and a good glug of oil.
  • Toss together and spread out in a single layer. Roast until the veg is tender, 30-35 mins.
  • When 5 mins of cooking time remain, scatter the almonds over the veg then return the tray to the oven to finish roasting.
  • Place a pan over medium-high heat with a drizzle of oil. Fry the falafel until golden, 3-5 mins.
Cook the Bulgur
3
  • Meanwhile, pour 300ml water (per 2P) into a large pot for the bulgur. Stir in the stock and bring to the boil.
  • Stir in the bulgur, bring back 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.
  • Just before serving, stir the pesto through the bulgur, fluffing it up as you go.

TIP: If you prefer, don't stir through the pesto and drizzle it over the dish before serving instead.

Finish and Serve
4
  • Divide your pesto bulgur between bowls.
  • Top with the chickpeas, falafel and tender roast veg.
  • Crumble the Greek style cheese over the top.
  • Finish with a drizzle of balsamic glaze.
Meal right image

Explore Similar Recipes

Chickpea Recipes
Pesto Recipes
Butternut Squash Recipes
Greek Style Cheese Recipes
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