with Spiced Rice
Hearty falafel is perked up with a spicy, lemony hummus drizzle, chicken breast and crisp veggies in this delicious and nutritious rice bowl. Ingredients: Chicken breast • Sweet bell pepper • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Baby tomatoes • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, sea salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Lemon • Spinach • Plant-based mayonnaise (sunflower oil, water, beet sugar, corn starch, salt, citric acid, acetic acid, xanthan gum, rosemary extract, guar gum, natural flavours, beta-carotene) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Utensils
Tags
Falafel
150 g
Garlic, cloves
1 unit(s)
Basmati Rice
0.75 cup
Shawarma Spice Blend
7 g
Vegetable Broth Concentrate
1 unit(s)
Baby Tomatoes
113 g
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Hummus
4 tbsp
Harissa Spice Blend
7 g
Plant-Based Mayonnaise
2 tbsp
Baby Spinach
56 g
Chicken Breasts
2 unit(s)
Oil
3 tbsp
Pepper
0.125 tsp
Salt
0.375 tsp
Sugar
0.75 tsp
- Peel, then mince or grate garlic.
- Heat a medium pot over medium.
- 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 (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook falafel in step 3.]
- Heat the same pan over medium-high.
- 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.
- Meanwhile, to a small bowl, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and half the mayo (use all for 4 servings).
- Season with salt and pepper, then stir to combine.
- To a large bowl, add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spinach, peppers and tomatoes. Toss to combine.
- Thinly slice chicken.
- Fluff rice with a fork.
- Divide rice between bowls. Top with salad, chicken and crispy falafel.
- Drizzle harissa hummus over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook falafel in step 3.]
Thinly slice chicken. Top bowls with chicken.
1100
kcal
Calories
52
g
Fat
7
g
Saturated Fat
102
g
Carbohydrate
9
g
Sugar
11
g
Dietary Fiber
56
g
Protein
130
mg
Cholesterol
1620
mg
Sodium
0.1
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
7
mg
Iron
with Beyond Meat®, Zucchini and Carrots
