Can I use different vegetables in the Easy Beetroot Falafel Veggie Bowl?

Absolutely! You can switch out vegetables according to season and preference. Vegetables like zucchini, bell peppers, or even asparagus work fabulously. Roasting or grilling them adds a delightful flavor to the bowl.

How can I store leftovers from the Easy Beetroot Falafel Veggie Bowl?

Leftovers can be stored in airtight containers in the fridge for about 2-3 days. Keep the components separate until serving for the best texture and freshness.

Can I make the falafel from scratch?

Yes, you can prepare homemade falafel using canned or cooked chickpeas. Blend chickpeas with spices, garlic, and herbs, and then form and bake them similarly to the premix version.

Is this recipe suitable for meal prep?

Yes! The Easy Beetroot Falafel Veggie Bowl can be meal-prepped easily. Cook all components in advance, store them separately, and simply assemble when you're ready to eat.

What can I substitute for the falafel premix?

If you prefer, you can make your own falafel using chickpeas, herbs, spices, and a binding agent like flour. There are many recipes available that guide through the homemade process.

Beetroot Falafel Veggie Bowl Easy Recipe

Ingredients

Outcast Foods falafel premix: 1 pouch
Boiling water: 200 ml
Coconut oil: 1 teaspoon
Crown pumpkin (chopped with skin on): 500 g
Maple syrup: 2 tablespoons
Ground cinnamon: 5 ml
Cauliflower florets: 200 g
Broccoli florets: 200 g
Olive oil: 15 ml
Curry powder: 5 ml
Ground turmeric: 5 ml
Chili flakes: 5 ml
Salt and black pepper (to taste): To taste
Large carrot: 1
Cucumber: 1/2
Lime/lemon juice: 2 tablespoons
Olive oil: 3 tablespoons
Oyster sauce: 1/2 tablespoon
Soy sauce: 1/2 tablespoon
Balsamic vinegar: 1/2 tablespoon
Crushed garlic: 1/2 teaspoon
Fresh ginger (grated): 2 cm
Chili flakes: 1/2 teaspoon
Fresh lettuce leaves: 1 cup
Fresh sprouts: 1 cup
Pumpkin and sunflower seeds: 1/3 cup

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, empty the Outcast Foods falafel premix, then add 200 ml of boiling water and mix thoroughly for about 30 seconds. Cover with a plate and allow it to rest for 10 minutes.
Form the falafel mixture into small balls and place them in an oven-safe dish. Drizzle with coconut oil and bake at 180 degrees C for 15 minutes, flipping them occasionally to ensure even browning.
For the roasted pumpkin, chop it into pieces and drizzle with coconut oil, maple syrup, and cinnamon. Roast in the oven for about 40 minutes until golden and tender.
In another oven-safe dish, add cauliflower and broccoli florets. Drizzle with olive oil, curry powder, turmeric, chili flakes, salt, and black pepper, then roast until tender.
Create the cucumber and carrot slaw by julienning or spiraling the carrot and cucumber, then whisk together the oyster sauce, soy sauce, balsamic vinegar, crushed garlic, fresh grated ginger, and additional chili flakes to create your dressing. Marinate the slaw in this dressing until it’s time to serve.
To assemble your Easy Beetroot Falafel Veggie Bowl, layer in roasted pumpkin, falafel, cauliflower, broccoli, fresh greens, sprouts, cucumber slaw, and finally garnish with pumpkin and sunflower seeds. Serve with a drizzle of fresh lime or lemon juice for an extra zing.

Notes

Toast the seeds for added crunch! You can substitute pumpkin with sweet potato for a different flavor.

Author: Eleanor Quin
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 5g
Sodium: 300mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg