Harissa Hummus Protein Shreds and Falafel Bowls
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Harissa Hummus Protein Shreds and Falafel Bowls

Harissa Hummus Protein Shreds and Falafel Bowls

with Spiced Rice

Hearty falafel is perked up with a spicy, lemony hummus drizzle, protein shreds 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.

Preparation Time25 minutes
Cooking Time


serving amount

8 unit(s)


¾ cup

Basmati Rice

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit(s)


4 tbsp


(Contains Sesame)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit(s)

Garlic, cloves

56 g

Baby Spinach

1 tbsp

Harissa Spice Blend

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

200 g

Plant-Based Protein Shreds

Not included in your delivery

3 tbsp


¾ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1140 kcal
Fat65 g
Saturated Fat8 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber15 g
Protein35 g
Cholesterol0 mg
Sodium2390 mg
Trans Fat0 g
Potassium1150 mg
Calcium300 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook rice

Before starting, wash and dry all produce. 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.


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.

Cook falafel and protein shreds

Heat a large non-stick pan over medium-high heat. 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. Transfer to a plate. Add 1/2 tbsp (1 tbsp) oil to the same pan. Add protein shreds. Cook, flipping once or twice, until crispy, 6-8 min.**

Make harissa hummus

Meanwhile, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (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

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

Fluff rice with a fork. Divide rice between bowls. Top with salad, crispy falafel and protein shreds. Drizzle harissa hummus over top. Squeeze a lemon wedge over top, if desired.