Falafel Lunch Bowl

A quick and nutritious lunch idea!

RECIPES

Louise Chamberlain Nutrition

2/4/20251 min read

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