Hearty falafel is perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
150 g
Falafel
(May contain Sesame)
1 unit(s)
Garlic, cloves
¾ cup
Basmati Rice
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
113 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
4 tbsp
Hummus
(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
2 tbsp
Plant-Based Mayonnaise
(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)
56 g
Baby Spinach
2 unit(s)
Chicken Breasts
3 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
¾ tsp
Sugar*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Use the same pan to cook falafel in step 3.