US
Falafel bowl
Prep and cooking time: 1hr-1hr 30mins
Complex carb portions, per serving: 2
Ingredients
Serves: 4
3 large carrots, cut into batons
1 small cauliflower, cut into florets
1 tbsp extra virgin olive oil
200-250g kale, de-stemmed and chopped
150g cherry tomatoes, halved
1/4 red cabbage
1 avocado, sliced
1 large handful parsley, roughly chopped
2 tbsp tahini
2 tbsp lemon juice
1 tbsp Greek yoghurt (optional)
100mL water
4 servings falafels
Method
Preheat the oven to 200°C/180°C fan
Place the carrots and cauliflower on a baking tray and drizzle with 1 tbsp oil and season with salt and pepper. Bake for 30 minutes. At the 15min mark add the kale to also bake in the oven.
While the vegetables are baking, make the lemon tahini dressing by combining the tahini, lemon juice, yoghurt and water in a small bowl. Season with salt and pepper.
Arrange the bowl with cabbage, tomatoes, roasted vegetables.