Falafel Bowl with Spinach, Pomegranate & Mint
Seduce your taste buds with explosive flavours of fresh mint, sweet pomegranate and nutty hummus.
Servings Prep Time
2big portions 45minutes
Servings Prep Time
2big portions 45minutes
Ingredients
Falafel bowl
Roasted sweet potatoes & chickpeas
Instructions
Roasted sweet potato & chickpeas
  1. Pre-heat the oven to 200 degrees Celsius. Peel sweet potato and chop to bite-sized pieces, then use a big bowl to mix it together with chickpeas, the cooking oil and the spices. Make sure the spices and oil are spread out evenly, then toss the mix on parchment paper and bake for about 30 minutes until the chickpeas are crispy and the sweet potato is soft. Let cool slightly.
Falafel bowl
  1. Cook 3/4 cup of quinoa in 1.5 cups vegetable stock (quarter of vegetable stock cube mixed with 1.5 cup boiling water) for 15-20 minutes, until quinoa is soft.
  2. Wash and drain spinach and lettuce, then chop to bite-sized pieces. Wash and drain mint, then chop finely.
  3. Bake falafel in the oven at 180 degrees C (the sweet potato and chickpeas should be done by now so you can just pop the falafel in), for about 8 minutes until hot and browned.
  4. Grab two bowls and divide all the ingredients, starting with quinoa on the bottom, and then toppings of spinach/lettuce (drizzled with EVOO), sweet potato/chickpeas (sprinkled with salt/pepper), falafel, mint, pomegranate and a dollop of hummus.
Recipe Notes

I used coconut oil for roasting sweet potato and chickpeas. Because it’s naturally in solid form (too cold in The Netherlands for it to be melted), I first put a spoonful of coconut oil into a heat resistant bowl and let it warm up in the pre-heating oven.