Monday, 30 January 2017

Lunch box inspo: falafel bowl

I don't even know if I can call this one a recipe, as you barely have to make anything but let's just call it one anyway. I've yet to successfully make my own falafels – so for taste and time purposes I generally buy them – these ones are great.

greens: fattoush salad
carbs: butternut squash
fats: houmous
protein: falafel

Ingredients (makes enough for 4)
1 cucumber
200g cherry tomatoes
1/2 red onion
1 bunch of flat leaf parsley
40g pomegranate molasses
1/2 tsp dried mint
1/2 tsp sumac
20g olive oil
apple cider vinegar to taste
1 large butternut squash
a packet of falafels 
a tub of houmous
a bag of spinach


Fattoush salad
Make the dressing by combining the pomegranate molasses, mint, sumac, oil and apple cider vinegar. Quarter your cherry tomatoes and cucumber, finely slice your onion and roughly pull apart the parsley. Combine all the ingredients and give everything a good stir to make sure it's all coated. 

Butternut squash
Slice your butternut squash length ways and remove the core, slice into 1-2cm wide pieces. Toss with oil, season, and roast at 180c for around an hour. 

Either buy some houmous or make your own here.

Fill your tupperware/ bowl with spinach leaves and top with the fattoush salad, (cooled) butternut squash, houmous and falafel. Drizzle with tahini for extra deliciousness. 


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