Falafel and Roasted Veggie Bowls

Name: Falafel and Roasted Veggie Bowls with Toasted Almonds and Mint
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 150 g Falafel; ½ cup Bulgur Wheat; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Red Onion; 7 g Mint; 1 unit(s) Lemon; 3 tbsp Yogurt Sauce; ¼ cup Feta Cheese, crumbled; 28 g Almonds, sliced; 8 g Turkish Spice Blend; 7.5 g Vegetable Stock Powder; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Toasted Almonds and Mint

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Tender roasted veggies and fluffy bulgur get topped with crispy falafel in this veggie feast. Creamy yogurt sauce and crunchy almonds add lots of texture and flavour.

Tags:

Veggie

Allergens:

Soja

•Hvede

•Milk

•Amandelnoten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

150 g

Falafel

½ cup

Bulgur Wheat

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

7 g

Mint

1 unit(s)

Lemon

3 tbsp

Yogurt Sauce

¼ cup

Feta Cheese, crumbled

28 g

Almonds, sliced

8 g

Turkish Spice Blend

7.5 g

Vegetable Stock Powder

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories750 kcal

Fat39 g

Saturated Fat7 g

Carbohydrate83 g

Sugar10 g

Dietary Fiber13 g

Protein22 g

Cholesterol15 mg

Sodium1390 mg

Trans Fat0.1 g

Potassium1100 mg

Calcium300 mg

Iron5.5 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.

Utensils

•Medium Pot

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Zester

•Small Bowl

Cooking Steps

In medium pot, bring 3/4 cups (1 1/2 cups) and vegetable stock powder to boil.
Stir bulgur into the boiling water, then return to a boil.
Remove from heat. Cover and let stand for 15-17 min, until bulgur is tender and liquid is absorbed.
Fluff bulgur with a fork and season with salt and pepper, if you like.

Meanwhile, core, then cut pepper into 1-inch pieces.
Cut zucchini in half, lengthwise, then cut into 1/2-inch half moons.
Peel, then cut onion into 1/2-inch pieces.
To a large parchment-lined baking sheet, add veggies and 1 tbsp (2 tbsp) oil. Season with Turkish Spice Blend, salt and pepper, then toss to coat.
Roast, in the middle of the oven for 15-17 min, until tender-crisp.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan.
Toast for 3-4 min, stirring often, until golden-brown. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Strip mint leaves from stems. Roughly chop mint leaves.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
In small bowl, combine yogurt sauce, lemon zest and half the mint.

Reheat the same pan (from step 3) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then falafel. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Lightly smash falafel into smaller pieces and pan-fry for 4-5 min, until golden.