Easy Falafel & Roast Veggie Salad

Name: Easy Falafel & Roast Veggie Salad with Plant-Based Chimichurri Aioli & Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 sweet potato; 1 zucchini; 1 beetroot; 1 tub spinach falafel; 1 packet chimichurri sauce; 1 packet plant-based aioli; 1 bag mixed leaves; 1 drizzle balsamic vinegar; 1 packet flaked almonds

with Plant-Based Chimichurri Aioli & Almonds

Up to 180$ + Free Treats / Extras for Life

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

The quantities provided above are averages only.

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

sweet potato

zucchini

beetroot

1 tub

spinach falafel

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

1 packet

chimichurri sauce

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

1 packet

plant-based aioli

1 bag

mixed leaves

1 packet

flaked almonds

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

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

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

Cooking Steps

• 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.

• 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.

• 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.