Nourish Bowl with Falafel and tahini sauce
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SERVINGS 4-6
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PREPARATION 10 MINUTES
INGREDIENTS
- 1 package Falafel (20 pcs)
- 200 g mixed salad leaves
- 500 g sweet potato, diced
- 1 ½ tbsp olive oil
- ½ tsp salt
- ¾ cup quinoa
- 1 ½ cups water + extra if needed
For the tahini sauce
- ¼ cup (4 tbsp) tahini
- ¼ cup (4 tbsp) water
- 2 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- 1/8 tsp pepper
COOKING INSTRUCTIONS
- Fry the falafel according to the package instructions and set aside.
- Preheat the oven to 180oC fan-forced (200oC electric). Spread the sweet potato on a baking sheet and drizzle with olive oil. Sprinkle with salt, stir and bake for about 15 minutes or until easily pierced with a knife. Set aside.
- Heat the water in a saucepan and when it boils, add the quinoa. Reduce the heat, cover and simmer for 15-20 minutes or until the quinoa absorbs all its water and becomes soft. If the water evaporates before it becomes soft, add a little water during the boil. Stir with a fork until fluffy and set aside.
- To make the tahini sauce, mix all the ingredients in a bowl with a wire whisk. The mixture will seem chunky at first, but it will thicken with whisking.
- To serve, divide the ingredients into 4 (or 6 smaller) bowls and pour over a little sauce. If there is any leftover sauce, store it in the refrigerator in an airtight container.
Tip
We can prepare the individual elements of the dish in advance or the day before and assemble it before serving.
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