Winter Moroccan Buddha Bowl

Servings: 3

Nutritional Information:

Per serving (542g) Calories 840, Fat 42g, Saturates 4.7g, Carbohydrate 93g, Sugars 19g, Protein 33g, Salt 1.4g


Ingredients

For the cumin roasted carrots

For the roasted chickpeas, walnuts and pumpkin seeds

For the falafel

For the beetroot couscous

1/2
Lime, juice only
1 tsp
Ground Cumin

For the lime and coriander yoghurt

1/2
Lime, juice only
Handful
Chopped Coriander

To serve

Method

1

Preheat the oven to 180°C/355°F/Gas 4. For the carrots, mix together the oil, maple syrup, cumin seeds and carrots. Place on a tray and roast for 30-35 minutes until cooked, season to taste.

2

For the roasted chickpeas, walnuts and pumpkin seeds, mix together the oil, ras el hanout, chickpeas and walnuts. Spread over a baking tray and roast for 20 minutes. Sprinkle over the pumpkin seeds and roast for a further 10 minutes.

3

To make the falafel, add all of the ingredients to a food processor and blend until a thick paste is formed, season to taste. Form into 9 small patties, place on a lined baking tray and cook for 15 minutes until browned on the outside and cooked through.

4

Add all of the ingredients for the beetroot couscous to a bowl and mix well, season to taste.

5

For the lime and coriander yoghurt, add all ingredients together and whisk until smooth, season to taste.

6

To serve, bring a pan of water to the boil, then add the kale, boil for 2-3 minutes then drain. Add this to the base of a bowl, followed by the carrots, falafel, radishes, chickpea mixture and couscous. Sprinkle with the almonds, sesame seeds and spring onions, and drizzle with the yoghurt.

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