Brown Rice Falafel Bowl
Brown Rice Falafel Bowl
Use cooked brown rice to make a fast and fresh tabbouleh. Pair it with delicious falafels from the refrigerated section of the supermarket and you have a lunch bowl that is healthy and full of flavour yet requires almost no hands-on time from yourself.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g cooked brown rice
- 1 cup fresh parsley leaves
- ¼ cup fresh mint leaves, chopped
- 1 small red onion, diced
- 2 large tomatoes
- 1 large cucumber, peeled & halved
- 1 tbsp lime juice
- 2 tbsp light olive oil
- Salt, to taste
- 225g packet falafels
- 4 cherry tomatoes
- 1 cup baby spinach leaves
- ¼ cup hummus
- 2 tbsp extra-virgin olive oil
Method
- Cut the tomatoes into quarters and scoop out the pulp and seeds from the centre — this will stop your tabbouleh becoming watery and soggy.
- Dice the remaining firm tomato flesh and add to the bowl.
- Whisk the lime juice, olive oil and salt together and drizzle over the salad.
- Stir through until everything is well coated.
- Divide the tabbouleh between 4 bowls or serving containers.
- Use a vegetable peeler to create cucumber ribbons with the remaining half of the cucumber and add to the bowls along with halved cherry tomatoes.
- Portion out the falafels into each bowl and add a big dollop of hummus.
- Finish each bowl with a drizzle of extra-virgin olive oil.
- Serve cold.
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