Lebanese Buddha Bowl with Tahini Drizzle

Servings: Serves: 4

Nutritional Information:

Per serving (364g)

Calories 260, Fat 6.9g, Saturates 0.8g, Sugars 8.7g, Salt 1.4g


Ingredients

Method

1

For the cous cous, place the giant grains, water, beetroot and bouillon into a pan and bring to a simmer. Cook for 8 minutes, before taking off the heat and leaving to steam for 10 minutes. Then, season with lemon and black pepper and set aside to cool.

2

Preheat oven to 180°C/350°F/Gas 4. Place all the ingredients for the falafel, except the sesame seeds, into a food processor and pulse until finely chopped and combined, but not puréed.

3

Take golf ball-sized pieces of the falafel mixture and shape into balls or patties, with wet hands. Arrange them on a parchment-lined baking sheet and sprinkle with the sesame seeds. Transfer to the oven to bake for 30 minutes.

4

Mix together all the ingredients for the dressing, adding water to thin it out, as necessary. Set aside until ready to serve.

5

Assemble the bowls with plenty of greens, carrot and avocado. Spoon over some of the cous cous and add a few pieces of falafel. Finish with a drizzle of the dressing, some red onion and a sprinkle of sesame seeds.

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