The ultimate veggie recipe for Easy Beetroot Falafel Bowls


Beetroot Falafels:
1 pouch Outcast Foods falafel premix
200 ml boiling water
1 teaspoon coconut oil

Roasted Pumpkin:
500 gr crown pumpkin chopped with skin on
1 teaspoon coconut oil
2 tablespoons maple syrup
5 ml ground cinnamon

Spicy Roasted Cauliflower and Broccoli:
200 gr cauliflower florets
200 gr broccoli florets
15 ml olive oil
5 ml curry powder
5 ml ground turmeric
5 ml chilli flakes
salt and black pepper to taste

Asian Cucumber Slaw:
1 large carrot
half cucumber
2 tablespoons lime/lemon juice
3 tablespoons olive oil
1/2 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon balsamic vinegar
1/2 teaspoon crushed garlic
2 cm fresh ginger grated
1/2 teaspoon chili flakes

1 cup fresh lettuce leaves
1 cup fresh sprouts
1/3 cup pumpkin and sunflower seeds

How to
In a mixing bowl, empty the Outcast Foods falafel premix, add the boiling water and mix for 30 seconds.

Cover with a plate and rest for 10minutes.

Roll the falafels into small balls and place in an oven-safe dish, drizzle with coconut oil and bake for 15 minutes at 180 degrees C. Give them a toss every now and then.

For the rest of the veggie bowl, prepare the roasted pumpkin by drizzling coconut oil, maple syrup and cinnamon – roasting in the oven until done – for about 40 minutes.

Place the broccoli and cauliflower in an oven-safe dish, douse with olive oil and spices and roast until done.

Prepare the cucumber and carrot slaw by cutting it into julienne strips or spiralling them – place the rest of the ingredients in a mixing bowl, whisk the sauces together and marinate the slaw in the sauce until serving.

Assemble your Falafel Beetroot Veggie bowl by adding the baked falafels, a bit of roasted pumpkin, cauliflower and broccoli, asian cucumber slaw, greens and seeds – and enjoy with fresh lemon.

You can meal prep this bowl by doubling up on ingredients and keep them in airtight containers in the fridge.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.