Buddha bowl with lentil falafel and pomegranate

Buddha bowl with lentil falafel and pomegranate

4.2 28 ratings

Prep. 35 min

Total 24 h 50 min

6 portions

Ingredients

dried green lentils
300 g
water for soaking

Falafel

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

Vegetables

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

Dressing and assembly

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

Difficulty

medium

Nutrition per 1 portion

Sodium 497.5 mg

Protein 19.1 g

Calories 1547.8 kJ / 368.5 kcal

Fat 9 g

Fibre 14.3 g

Saturated Fat 1.9 g

Carbohydrates 44.9 g

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Also featured in

Nourishing bowls 8 Recipes
Australia and New Zealand

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