Harissa Hummus Falafel Bowls
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Harissa Hummus Falafel Bowls

Harissa Hummus Falafel Bowls

with Spiced Rice

Hearty falafel are perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!

Tags:
Veggie
Quick
Low CO2
Allergens:
Sesame
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

8 unit(s)

Falafel

¾ cup

Basmati Rice

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit(s)

Lemon

4 tbsp

Hummus

(Contains Sesame)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit(s)

Garlic, cloves

56 g

Baby Spinach

1 tbsp

Harissa Spice Blend

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

Not included in your delivery

3 tbsp

Oil*

¾ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat46 g
Saturated Fat6 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber14 g
Protein19 g
Cholesterol0 mg
Sodium1720 mg
Trans Fat0 g
Potassium1150 mg
Calcium250 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Cook rice
1

Before starting, wash and dry all produce. 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.

Prep
2

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.

Cook falafel
3

Heat a large non-stick pan over medium-high heat. 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 falafel pieces are crispy and golden-brown, 4-5 min.

Make harissa hummus
4

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.

Make salad
5

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.

Finish and serve
6

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.