Buddha bowl with lentil falafel and pomegranate
TM6 TM5 TM31

Buddha bowl with lentil falafel and pomegranate

4.2 (27 ratings)

Ingredients

  • 300 g dried green lentils
  • water, for soaking

Falafel

  • 150 g brown onion, cut into halves
  • 15 g fresh flat-leaf parsley leaves
  • 15 g fresh coriander leaves
  • 3 tsp ground cumin
  • 2 tsp ras el hanout (see Tips)
  • 1 tsp salt
  • 300 g olive oil, for shallow frying

Vegetables

  • 200 g carrot, cut into pieces
  • 300 g white cabbage, cut into pieces
  • 400 g water
  • 300 g sweet potato, cut into dice (1 cm)
  • 300 g broccoli, broken into small florets

Dressing and assembly

  • 200 g natural yoghurt
  • 10 g honey
  • 20 g lemon juice
  • 2 pinches salt, to taste
  • 2 pinches ground white pepper, to taste
  • 5 sprigs fresh chives, cut into pieces
  • 1 - 2 tbsp pomegranate arils (optional)
  • 30 g fresh baby spinach leaves

Nutrition
per 1 portion
Calories
1547.8 kJ / 368.5 kcal
Protein
19.1 g
Carbohydrates
44.9 g
Fat
9 g
Saturated Fat
1.9 g
Fibre
14.3 g
Sodium
497.5 mg

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