Harissa Hummus Falafel 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!
Tags:
Veggie
•Quick
•Spicy
•Low CO2
Allergens:
Sulphites
•Sesame
•Egg
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
150 g
Falafel
1 unit(s)
Garlic, cloves
¾ cup
Basmati Rice
1 tbsp
Shawarma Spice Blend
1 unit(s)
Vegetable Broth Concentrate
113 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
4 tbsp
Hummus
1 tbsp
Harissa Spice Blend
2 tbsp
Plant-Based Mayonnaise
56 g
Baby Spinach
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
¾ tsp
Sugar*
Nutrition Values
Calories860 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate100 g
Sugar13 g
Dietary Fiber12 g
Protein17 g
Cholesterol10 mg
Sodium1560 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium225 mg
Iron7 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 Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan
•Small Bowl
•Large Bowl
•Whisk
Cooking Steps
1
- 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.
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.
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 crispy and golden-brown, 4-5 min.
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.
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.
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.
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