
Devices & Accessories
Buddha Bowl with Lentil Falafel and Pomegranate
Prep. 20min
Total 2 h 35min
4 portions
Ingredients
-
dried green lentils11 oz
-
water for soaking
Falafel
-
yellow onions cut into wedges6 oz
-
fresh parsley, leaves only5 sprigs
-
fresh cilantro leaves only5 sprigs
-
ground cumin3 tsp
-
ras el hanout (see Tip)2 tsp
-
salt1 tsp
-
vegetable oil for shallow frying11 oz
Vegetables
-
carrots cut into pieces (2 in.)7 oz
-
red cabbage cored, in pieces (2 in.)11 oz
-
water14 oz
-
sweet potatoes diced (½ in.)11 oz
-
broccoli florets11 oz
Dressing and Assembly
-
plain yogurt7 oz
-
honey2 tsp
-
lemon juice4 tsp
-
salt⅛ tsp
-
white pepper1 pinch
-
fresh chives cut into pieces5
-
baby spinach4 oz
-
fresh cilantro leaves to garnish
-
pomegranate arils/seeds (optional)2 tbsp
Nutrition per 1 portion
Calories
393 kcal /
1644 kJ
Protein
21 g
Fat
7 g
Carbohydrates
69 g
Fiber
17 g
Saturated fat
2 g
Sodium
833 mg
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