Harissa Hummus Falafel and Chicken Breast Bowls
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Harissa Hummus Falafel and Chicken Breast Bowls

Harissa Hummus Falafel and Chicken Breast Bowls

with Spiced Rice

Hearty falafel is perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!

Tags:
Quick
•Spicy
Allergens:
Sulphites
•Sesame
•Egg
•Mustard

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Pepper*

0.38 tsp

Salt*

¾ tsp

Sugar*

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Nutrition Values

Calories1070 kcal
Fat51 g
Saturated Fat8 g
Carbohydrate100 g
Sugar13 g
Dietary Fiber12 g
Protein55 g
Cholesterol135 mg
Sodium1630 mg
Trans Fat0.1 g
Potassium1600 mg
Calcium225 mg
Iron7.5 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 Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan
•Small Bowl
•Large Bowl
•Whisk

Instructions

Cook rice
1
  • Peel, then mince or grate garlic.
  • Heat a medium pot over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then rice, garlic and Shawarma Spice Blend.
  • Cook, stirring often, until fragrant, 1 min.
  • Add broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Prep
2
  • Meanwhile, halve tomatoes.
  • Core, then cut pepper into 1/4-inch pieces.
  • Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
  • Pat chicken 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.
Cook falafel
3
  • Reheat a large non-stick pan over medium-high. 
  • When hot, add 1 1/2 tbsp (3 tbsp) oil, then falafel. Using a spoon, break up falafel into bite-sized pieces.
  • Cook, stirring occasionally, until crispy and golden-brown, 4-5 min.
Make harissa hummus
4
  • Meanwhile, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and half the mayo (use all for 4 ppl) to a small bowl.
  • Season with salt and pepper, then stir to combine.
Make salad
5
  • Add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
  • Season with salt and pepper, then whisk to combine.
  • Add spinach, peppers and tomatoes. Toss to combine.
Finish and serve
6
  • Fluff rice with a fork.
  • Divide rice between bowls. Top with salad and crispy falafel.
  • Drizzle harissa hummus over top.
  • Squeeze a lemon wedge over top, if desired.
7

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.

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