Falafel Lunch Bowl

I often roast a tray of whatever vegetables I have laying around and keep them in a box in the fridge so that I can throw together a quick, nutritious lunch bowl when time is scarce.

Sweet potatoes are a favourite. They’re high in fibre for gut health, vitamin A which supports the immune system, and vitamin B6 which helps to balance mood.

This is not really a recipe, more a suggestion, so feel free to use whatever vegetables you have!

Ingredients (quantities according to your appetite)

• Some green leaves – baby spinach, lettuce, rocket, kale etc

• Roast vegetables – sweet potatoes, butternut squash, carrots, red onions, beetroot, courgette, peppers etc

• Pulses – chickpeas, lentils, cannelini beans, pinto beans (from a jar rather than a tin so you can put the lid back on and save whatever you don’t use for another meal)

• Cucumber – chopped

• Radishes – finely sliced

• Falafel – as many as you like

• Hummus – easy to make your own but shop bought is fine

• Creamy lemon & tahini dressing – whisk together a tablespoon of tahini, a tablespoon of lemon juice, two tablespoons of water, a teaspoon of maple syrup and a pinch of seasalt

Directions

1. Cook the falafel according to the instructions on the packet

2. Put the green leaves in a bowl

3. Add the other vegetables and pulses to the bowl

4. Top with a blob of hummus and the falafel

5. Drizzle with the creamy lemon & tahini dressing