Falafel, crafted from chickpeas, offers a powerhouse of plant-based protein. This bowl delivers wholesome flavors, nutrition, and simplicity—perfect for busy weeknights.
Ingredients
Serves 2
- 1 bowl falafel balls
- 1 cup spicy hummus
- 150g lamb's lettuce or spinach leaves
- 50g unsalted roasted almonds, roughly chopped
- 25g sesame seeds
- 100g buckwheat, boiled and briefly baked
- 1 medium roasted sweet potato
- 150g roasted cauliflower florets
- 2 roasted carrots
- 1 can organic chickpeas, rinsed, drained, and patted dry
- Pinch of salt
- Black pepper
- 1 tsp cumin powder
- 1 tsp turmeric
- ½ avocado, sliced
- Olive oil
Preparation
- Preheat the oven to 220 degrees.
- Combine sweet potato cubes, carrot slices, cauliflower florets, and chickpeas in a bowl.
- Drizzle generously with olive oil and toss to coat evenly.
- Spread on a parchment-lined baking tray. Season with salt, pepper, cumin, and turmeric. Roast for about 20 minutes.
- Cook the buckwheat according to package instructions.
- Bake falafel balls per package directions.
- Halve the avocado, remove the pit, scoop out the flesh, and slice into wedges.
- Assemble your bowl: Layer lamb's lettuce as the base, add remaining ingredients, and finish with sesame seeds and almonds.
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Recipe and photo: Eat Pure Love | Together with: Garden Gourmet
