Easy Falafel & Roast Veggie Salad
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Easy Falafel & Roast Veggie Salad

Easy Falafel & Roast Veggie Salad

with Plant-Based Chimichurri Aioli & Almonds

It's easy to throw together a plant-based bowl of deliciousness when you have our spinach falafel handy. While they get lovely and golden in the pan, whip up a cheat's herby 'aioli', toss the veggies, and you're done!

Tags:
Plant Based
Easy Prep
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Sulphites
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

zucchini

1

beetroot

1 tub

spinach falafel

(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )

1 packet

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

plant-based aioli

1 bag

mixed leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3336 kJ
Fat47.7 g
of which saturates6.1 g
Carbohydrate65 g
of which sugars26.6 g
Protein22 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer. • Bake until tender, 20-25 minutes. Set aside to slightly cool.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• When veggies have 10 minutes cook time remaining, cut each spinach falafel into quarters (don't worry if they crumble!). • Heat a large frying pan over medium-high heat, then add some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. • Transfer to a paper towel-lined plate.

3
3

• While falafels are cooking, combine chimichurri sauce, plant-based aioli and a splash of water in a small bowl. • To the slightly cooled veggie tray, add mixed leaves and a drizzle of balsamic vinegar. Gently toss to combine. Season to taste.

4
4

• Divide roast veggie salad between bowls. Top with falafel. • Drizzle with plant-based chimichurri aioli. • Sprinkle with flaked almonds to serve.