Beetroot and sweet potato falafel bowl with peanuts and quick pickled onion
By OcadoLife
Published on 01 February 2022
Sweet beetroot in its prime happily takes on the tangy
flavours of feta and pickles.Time and servings
20 minsTotal time
2Servings
20 minsCooking time
Ingredients
- 1 red onion, peeled and thinly sliced into rings
- 3 tbsp of cider vinegar
- 250 g of ready-to-eat grain pouch, (we used Merchant Gourmet Glorious Grains with Red Rice & Quinoa)
- 2 cm of ginger, peeled and finely grated
- 250 g of sweet potatoes, peeled and chopped into 2cm cubes
- 1 large of raw beetroot, peeled and grated (grate on a piece of parchment so you don’t stain your work surface)
- 1 tbsp of almond butter
- 3 limes
- 200 g of falafel balls
- 3 tbsp of coconut yogurt
- 50 g of rocket
- 150 g of feta cheese, crumbled
- 50 g of peanuts, roughly chopped
- 1 tbsp of extra virgin olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Put the onion rings into a small bowl and cover with the cider vinegar, set aside to pickle.Step 2
Put the cubed sweet potato in a bowl. Cut two of the limes into quarters and squeeze over the juice from half the quarters, adding the squeezed quarters to the bowl as well. Cover with clingfilm and microwave for 8 mins. Then remove limes and use a fork to mash the sweet potato. Add half the olive oil and season to taste, then set aside.Step 3
Place the falafel on a baking tray and heat through in the oven for 10-12 mins.Step 4
Meanwhile, make the dressing by combining the zest and juice from one lime, almond butter, coconut yoghurt and ginger in a bowl. Season and add water to loosen, if needed.Step 5
Take two shallow bowls and divide the grain pouch evenly, season and drizzle with the rest of the olive oil. Pile on the rocket, beetroot and sweet potato. When the falafel are done, add them to the bowls and top with the drained pickled onion, feta, peanuts, a spoonful of dressing and the extra lime wedges.