Falafel and Roasted Veggie Bowls
with Toasted Almonds and Mint
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient Soya, Blé Peut contenir Blé, Sésame, Soya)
½ tasse(s)
Boulgour
(Contient Blé Peut contenir Gluten, Blé)
1 pièce(s)
Courgette
1 pièce(s)
Poivron
1 pièce(s)
Oignon rouge
7 g
Menthe
1 pièce(s)
Citron
3 cs
Sauce au yogourt
(Contient Lait)
¼ tasse(s)
Feta, émietté
(Contient Lait)
28 g
Amandes, tranchées
(Contient Noix, Amandes Peut contenir Noix, Arachides)
1 cs
Mélange d'épices turc
(Contient Sulfites Peut contenir Sulfites, Lait, Noix, Blé, Moutarde, Triticale, Arachides, Soya, Sésame)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Blé, Moutarde, Sésame, Sulfites, Soya, Noix, Lait, Arachides, Triticale)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Toss veggies with lemon juice.
- Divide bulgur and veggies between bowls.
- Top with falafel.
- Drizzle with yogurt sauce mixture.
- Sprinkle feta, almonds and remaining mint over top.
- Squeeze a lemon wedge over top, if you like.