Harissa Hummus Falafel and Chicken Breast Bowls
with Spiced Rice
Hearty falafel is perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(May contain Sesame)
1 unit(s)
Garlic, cloves
¾ cup
Basmati Rice
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
113 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
4 tbsp
Hummus
(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
2 tbsp
Plant-Based Mayonnaise
(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)
56 g
Baby Spinach
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate garlic.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice, garlic and Shawarma Spice Blend.
- Cook, stirring often, until fragrant, 1 min.
- Add broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, halve tomatoes.
- Core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium heat.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook falafel in step 3.
- Reheat a large non-stick pan over medium-high.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then falafel. Using a spoon, break up falafel into bite-sized pieces.
- Cook, stirring occasionally, until crispy and golden-brown, 4-5 min.
- Meanwhile, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and half the mayo (use all for 4 ppl) to a small bowl.
- Season with salt and pepper, then stir to combine.
- Add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spinach, peppers and tomatoes. Toss to combine.
- Fluff rice with a fork.
- Divide rice between bowls. Top with salad and crispy falafel.
- Drizzle harissa hummus over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Use the same pan to cook falafel in step 3.
