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Falafel and Turmeric Rice Bowls

Falafel and Turmeric Rice Bowls

with Pickled Cabbage, Hummus and Spicy Mayo Drizzle
4.5(1K)
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Calories
: 
780 kcal
Protein
: 
17g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Wheat
  • Egg
  • Mustard
  • Sulphites
  • Sesame
  • Wheat
  • Sesame
  • Soy
  • May contain traces of allergens
  • Tree nuts
  • Fish
  • Milk
  • Mustard
  • Crustaceans
  • Peanuts
  • Sulphites
  • Egg
  • Gluten
  • Triticale

Ingredients: Falafel (soy, wheat) (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) • Basmati rice • Baby tomato • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spinach • Red cabbage • Red wine vinegar • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

150 g

Falafel

(Contains: Soy, Wheat May be present: Wheat, Sesame, Soy)

56 g

Baby Spinach

56 g

Red Cabbage, shredded

¾ cup

Basmati Rice

(May be present: Tree nuts, Fish, Milk, Mustard, Crustaceans, Wheat, Peanuts, Sesame, Sulphites, Egg, Soy)

2 tbsp

Red Wine Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

7 g

Parsley

4 g

Cumin-Turmeric Spice Blend

(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

4 tbsp

Hummus

(Contains: Sesame May be present: Mustard, Sulphites, Egg, Crustaceans, Wheat, Gluten, Soy, Fish, Milk)

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Butter*

½ tbsp

Oil*

2 tsp

Sugar*

¼ tsp

Salt*

0.06 tsp

Pepper*

Calories780 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate99 g
Sugar11 g
Dietary Fiber9 g
Protein17 g
Cholesterol30 mg
Sodium1600 mg
Trans Fat1 g
Potassium800 mg
Calcium200 mg
Iron6.5 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.

Cooking Steps

Cook rice
1
  • Before starting, preheat the oven to 450°F. 
  • Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, Cumin-Turmeric Spice Blend and stock powder. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. 
  • Remove from heat. Set aside, still covered.
Pickle cabbage
2
  • Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl.
  • Place pickled cabbage in the fridge to cool.
Roast falafel
3
  • On an unlined baking sheet, toss falafel with 1/2 tbsp (1 tbsp) oil.
  • Roast in the middle of the oven for 8-10 min, flipping halfway through, until browned.
Finish prep and rice
4
  • While falafel roasts, halve tomatoes. Season with salt and pepper.
  • Roughly chop spinach and parsley.
  • Fluff rice with a fork. Stir in parsley.
Finish and serve
5
  • Drain pickled cabbage.
  • Divide rice and spinach between bowls.
  • Top with cabbage, tomatoes and falafel.
  • Dollop with hummus and drizzle spicy mayo over top.
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