If you want a speedy, nutritious lunch or dinner this autumn, then you’ve got to try this falafel bowl! it's always been one of my go-to lunch options since I first went vegan in 2017.
This dish can be made in just 20 minutes, it’s so easy!
You can find the video on how I made this recipe along with lots more vegan recipes on my Instagram @veganshannon
- AUTUMN FALAFEL BOWL -
Serves 1
You will need:
- 1 sweet potato
- 1 tbsp olive oil
- Salt and pepper, to taste
- 5 falafels
- a small serving of quinoa
- Handful of salad leaves. I used rocket, spinach and watercress, but kale would also work fine
- 1 small apple
- 1 tbsp pumpkin seeds
- 1 tbsp cranberries
- 2 heaped tbsp hummus
- 2 tsp lemon juice
Method:
1. Peel and chop the sweet potato into cubes.
2. Coat the sweet potato in olive oil and salt and pepper.
3. Place in the air fryer for 20 minutes or oven for 25 at 200C.
4. Place the falafels in the air fryer for 12 minutes or the oven for 15 at 200C.
5. Cook the quinoa according to packet instructions.
6. Once everything has finished cooking, build your bowl by placing the salad leaves on the bottom.
7. Add the cooked sweet potato cubes and falafels along with the quinoa.
8. Slice and cube the apple into chunks and add to the bowl.
9. Sprinkle the pumpkin seeds and cranberries on top.
10. In a small bowl, add the hummus with a splash of water and the lemon juice, and mix until runny and more like a dressing.
11. Drizzle the hummus dressing on top of the salad bowl before enjoying.
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