Rainbow Falafel and Chicken Bowls
with Golden Rice and Spicy Mayo Drizzle
Make every bite an adventure with this veggie-friendly recipe. Crispy falafel patties are joined by an array of punchy flavours like pickled cabbage and creamy hummus all atop aromatic golden rice scented with golden turmeric. Slide down this rainbow of flavours and textures to find your dinnertime pot of gold!
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.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
56 g
Baby Spinach
56 g
Red Cabbage, shredded
113 g
Baby Heirloom Tomatoes
¾ cup
Basmati Rice
2 tbsp
Red Wine Vinegar
(May contain Wheat, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Fish, Mustard)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
7 g
Cilantro
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
4 tbsp
Hummus
(Contains Sesame May contain Sesame, Crustaceans, Egg, Mustard, Milk, Soy, Tree nuts, Sulphites, Wheat, Fish, Gluten)
310 g
Chicken Breast Tenders
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, Cumin-Turmeric Spice Blend, and vegetable stock powder. Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.
- Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl.
- Place pickled cabbage in the fridge to cool.
- Toss falafel with 1/2 tbsp (1 tbsp) oil on an unlined baking sheet.
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.
- Pat chicken breast tenders dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- While falafel roasts, halve tomatoes. Season with salt and pepper.
- Roughly chop spinach.
- Roughly chop cilantro.
- Fluff rice with a fork. Stir in cilantro.
- Drain pickled cabbage.
- Divide rice and spinach between bowls.
- Top with cabbage, tomatoes and falafel.
- Dollop with hummus and drizzle spicy mayo over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Top final bowls with chicken breast tenders.
