Falafel, Chicken and Turmeric Rice Buddha Bowls
with Pickled Cabbage, Hummus and Spicy Mayo Drizzle- Soy
- Wheat
- Egg
- Mustard
- Sulphites
- Sesame
- Milk
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sulphites
- Gluten
- Triticale
Ingredients: Chicken breast • 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).
Ingredients
2 unit(s)
Chicken Breasts
150 g
Falafel
(Contains: Wheat, Sesame, Soy, May contain traces of allergens, Soy, Wheat)
56 g
Baby Spinach
56 g
Red Cabbage, shredded
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
2 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
7 g
Parsley
4 g
Cumin-Turmeric Spice Blend
(Contains: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale, May contain traces of allergens)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 tbsp
Hummus
(Contains: Mustard, Sulphites, Egg, Crustaceans, Wheat, Gluten, Soy, Fish, Milk, May contain traces of allergens, Sesame)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
2 tsp
Sugar*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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 vegetable stock powder. Stir to combine, then 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.
- 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.
- 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- While chicken cooks, halve tomatoes. Season with salt and pepper.
- Roughly chop spinach and parsley.
- Fluff rice with a fork. Stir in parsley.
- Drain pickled cabbage. Thinly slice chicken.
- Divide rice and spinach between bowls.
- Top with cabbage, tomatoes, chicken and falafel.
- Dollop with hummus and drizzle spicy mayo over top.
If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
