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Sweet Potato Falafel and spiced veg bowl

Sweet Potato Falafel and spiced veg bowl

By not-recognized
This light and spiced bowl is a perfectly simple and delicious mid-week meal.
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Time and servings

Total time
Servings
Prep time

Ingredients

15 total
  • 6 sweet potato falafels
  • 1 tin of chili black beans
  • 1 courgette
  • 1 red onion
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of olive oil, to dress
  • 1 tbsp of yoghurt
  • 1 lemon
  • 1 tsp of turmeric
  • 1 tsp of sumac
  • 1 sprinkle of cumin seeds
  • 1 pomegranate
  • 1 sprig of mint
  • 100 g of cherry tomatoes
  • 1 tbsp of tahini

Method

6 steps

  1. Step 1

    Half the courgette and the red onion lengthways. Score a criss-cross pattern across the centre of the courgette at 0.5 (ish)cm intervals.

  2. Step 2

    Rub the courgette and half of the onion with oil and simply griddle on a medium heat until the char marks appear. Leave in the pan but off the heat to soften whilst you prepare the rest of the bowl.

  3. Step 3

    Heat the falafels as per the packet instructions.

  4. Step 4

    For the bean salad: Drain the beans and toss through with the finely diced red onion, halved tomatoes and chopped mint. Dress the mixture with olive oil, balsamic vinegar, salt and pepper.

  5. Step 5

    For the dressing: Put the tahini in a bowl and whisk in the yoghurt, lemon juice, a splash of olive oil and add salt and pepper.

  6. Step 6

    Bring all elements together in the bowl and top with the tahini dressing and pomegranate seeds. Finish with fresh mint.