Falafel Lunch Bowl
A quick and nutritious lunch idea!
RECIPES


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
Cook the falafel according to the instructions on the packet
Put the green leaves in a bowl
Add the other vegetables and pulses to the bowl
Top with a blob of hummus and the falafel
Drizzle with the creamy lemon & tahini dressing