
Devices & Accessories
Buddha bowl with lentil falafel and pomegranate
Prep. 35 min
Total 24 h 50 min
6 portions
Ingredients
-
dried green lentils300 g
-
water for soaking
Falafel
-
brown onion cut into halves150 g
-
fresh flat-leaf parsley leaves15 g
-
fresh coriander leaves15 g
-
ground cumin3 tsp
-
ras el hanout (see Tips)2 tsp
-
salt1 tsp
-
olive oil for shallow frying300 g
Vegetables
-
carrot cut into pieces200 g
-
white cabbage cut into pieces300 g
-
water400 g
-
sweet potato cut into dice (1 cm)300 g
-
broccoli broken into small florets300 g
Dressing and assembly
-
natural yoghurt200 g
-
honey10 g
-
lemon juice20 g
-
salt to taste2 pinches
-
ground white pepper to taste2 pinches
-
fresh chives cut into pieces5 sprigs
-
pomegranate arils (optional)1 - 2 tbsp
-
fresh baby spinach leaves30 g
Nutrition per 1 portion
Calories
368.5 kcal /
1547.8 kJ
Protein
19.1 g
Fat
9 g
Carbohydrates
44.9 g
Fibre
14.3 g
Saturated Fat
1.9 g
Sodium
497.5 mg
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8 Recipes
Australia and New Zealand
Australia and New Zealand
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