Falafel Rice Bowl with Almonds & Herby Yoghurt
Pre-Prepped | Three Steps | Ready in 15
- Almond
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Sesame
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Peanuts
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, tuck into a flavour-packed bowl of golden falafel and greens atop currant-studded rice, all topped off with a herby yoghurt. *Heads-up - you'll need a microwave for this recipe.*
Ingredients
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 bag
Trimmed Green Beans
1 punnet
cherry tomatoes
1 packet
roasted almonds
(Contains: Almond; May be present: Sesame, Milk, Soy, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)
½
lemon
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
microwavable basmati rice
(Contains: Soy;)
1 bag
baby spinach leaves
1 packet
currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 bag
mint
1 packet
Greek-style yoghurt
(Contains: Milk;)
Utensils
Cooking Steps
• Tear falafel into chunks • Heat olive oil in a frying pan over medium-high heat • Cook falafel and green beans, tossing, until golden, 5-6 mins. Season
• Halve tomatoes. Roughly chop almonds. Slice lemon into wedges • In a bowl, combine mayo and yoghurt
• Microwave rice until steaming, 2-3 mins • In a second bowl, combine rice, spinach and currants • Divide rice between bowls • Top with falafel, beans, tomatoes, almonds and herby yoghurt • Tear over mint and serve with lemon wedges
