Cauldron Falafels are the hero of this grain bowl! Sitting atop a crunchy, flavoursome bed of chargrilled veg such as broccoli and avocado and drizzled with a maple, lime and chilli treat this grain bowl is like no other!
Ingredients for the Salad
1 pack Cauldron Falafels
2 large handfuls of baby leaf kale
150g cooked, mixed quinoa
1 carrot, thinly sliced
3 tbsp cauliflower florets, blanched in boiling water for 3-4 minutes, chargrilled
3 tbsp broccoli florets, blanched in boiling water for 3-4 minutes, chargrilled
1 avocado, thinly sliced and chargrilled
½ yellow pepper, thinly sliced
Handful of nuts and seeds such as pumpkin, toasted (optional)
2 tbsp pomegranate seeds (optional)
Ingredients for the Salad Dressing
3 tbsp olive oil
Zest and juice of ½ lime
1 tbsp maple syrup
½ red chilli, deseeded and diced
Small bunch of fresh coriander and mint, chopped
Ingredients for the Yogurt Dip
¼ cucumber, deseeded and finely diced
Handful of mint leaves, chopped
Squeeze of lemon, grate a little rind in too
3 tbsp low fat Greek or non dairy yogurt
Salt and black pepper to taste
Preheat the oven to 200C and cook the Cauldron Falafels as per pack instructions.
Prepare the salad dressing combining all of the ingredients well and toss the salad leaves and quinoa in a little. Arrange in two bowls along with the remaining salad ingredients.
Prepare the yoghurt dip by combining all of the ingredients. Add a pinch of salt and black pepper to taste.
When the Cauldron Falafels are ready, place them atop the salad and drizzle with a little dressing and a spoonful of the yogurt dip top taste.