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Rainbow Falafel Bowls
Earth Month
Veggie
Spicy
Quick
Rainbow Falafel Bowls

with Golden Rice and Spicy Mayo Drizzle

5 min
Difficulty: 1/3

Make every bite an adventure with this veggie-forward dish. Crispy falafel patties are served with golden, turmeric-scented rice, pickled cabbage and creamy hummus to hit all the flavour and texture notes you want. Ingredients: 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, onion, 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, 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) • Spinach • Red cabbage • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Strainer
Medium Pot
Measuring Cups
Medium Bowl
Small pot

Tags

Veggie
Spicy
Quick
Climate-conscious
Ingredients
Falafel

Falafel

150 g

Baby Spinach

Baby Spinach

56 g

Red Cabbage, shredded

Red Cabbage, shredded

56 g

Basmati Rice

Basmati Rice

0.75 cup

Red Wine Vinegar

Red Wine Vinegar

2 tbsp

Spicy Mayo

Spicy Mayo

2 tbsp

Cilantro

Cilantro

7 g

Cumin-Turmeric Spice Blend

Cumin-Turmeric Spice Blend

4 g

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Hummus

Hummus

4 tbsp

Baby Tomatoes

Baby Tomatoes

113 g

Butter

Butter

1 tbsp

Oil

Oil

0.5 tbsp

Sugar

Sugar

2 tsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.063 tsp

Preparation
1
Cook rice

  • Before starting, preheat the oven to 450˚F.
    Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, Cumin-Turmeric Spice Blend and vegetable stock powder. Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
  • Remove from heat. Set aside, still covered.

2
Pickle cabbage

  • Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl.
  • Place pickled cabbage in the fridge to cool.

3
Roast falafel

  • On an unlined baking sheet, toss falafel with 1/2 tbsp (1 tbsp) oil.
  • Roast in the middle of the oven for 8-10 min, flipping halfway through, until browned.

4
Prep and finish rice

  • Meanwhile, halve tomatoes. Season with salt and pepper.
  • Roughly chop spinach and cilantro.
  • Fluff rice with a fork. Stir in cilantro.

5
Finish and serve

  • Drain pickled cabbage.
  • Divide rice and spinach between plates.
  • Top with cabbage, tomatoes and falafel.
  • Dollop with hummus and drizzle spicy mayo over top.

Nutrition per serving

770

kcal

Calories

35

g

Fat

8

g

Saturated Fat

98

g

Carbohydrate

9

g

Sugar

8

g

Dietary Fiber

17

g

Protein

25

mg

Cholesterol

1530

mg

Sodium

0.4

g

Trans Fat

650

mg

Potassium

150

mg

Calcium

6

mg

Iron

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