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Beetroot and Sweet Potato Falafel Bowl with Peanuts and Quick Pickled Onion

Beetroot and sweet potato falafel bowl with peanuts and quick pickled onion

Brought to you by: OcadoLife
    2 serving
3.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

Sweet beetroot in its prime happily takes on the tangy flavours of feta and pickles.

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Ingredients

  • 1 red onion, peeled and thinly sliced into rings
  • 3 tbsp cider vinegar
  • 250g sweet potatoes, peeled and chopped into 2cm cubes
  • 3 limes
  • 1 tbsp extra virgin olive oil
  • 200g falafel balls
  • 1 tbsp almond butter
  • 3 tbsp coconut yogurt
  • 1 large raw beetroot, peeled and grated (grate on a piece of parchment so you don’t stain your work surface)
  • 2 cm ginger, peeled and finely grated
  • 250g ready-to-eat grain pouch, (we used Merchant Gourmet Glorious Grains with Red Rice & Quinoa)
  • 50g rocket
  • 150g feta cheese, crumbled
  • 50g peanuts, roughly chopped

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.

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