Plant-Based
Oven roasted cumin vegetables alongside chickpea falafels from Bite Me Fine Foods and a coconut mint yoghurt sauce for dipping.
1. Set oven to 220ºC.
Trim carrots, wedge beetroots and slice capsicum. Toss together with cherry tomatoes, 3 tsp cumin, 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until tender.
2. Use hands to coat falafels with 1 tbsp oil. Place on a lined oven tray. Bake for 15 minutes.
3. Blend together yoghurt with mint leaves and 2 tsp vinegar. Season with salt and pepper.
4. Divide roast vegetables, spinach and falafels among plates. Sprinkle over sprouted sunflower seeds and spoon over mint yoghurt to taste.
NOTES
Toss the beetroot separately to avoid staining.
2. Use hands to coat falafels with 1 tbsp oil. Place on a lined oven tray. Bake for 15 minutes.
3. Blend together yoghurt with mint leaves and 2 tsp vinegar. Season with salt and pepper.
4. Divide roast vegetables, spinach and falafels among plates. Sprinkle over sprouted sunflower seeds and spoon over mint yoghurt to taste.
NOTES
Toss the beetroot separately to avoid staining.
Dutch carrots, 1 bunch
Beetroots, 3
Red capsicum, 1
Cherry tomatoes, 1 bag (200g)
Falafels, 1 packet (300g)
Coconut yoghurt, 1 tub (120g)
Mint, 1/2 bunch *
Baby spinach, 1/2 bag (100g) *
Sprouted sunflower seeds, to taste
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, ground cumin, white wine vinegar
Beetroots, 3
Red capsicum, 1
Cherry tomatoes, 1 bag (200g)
Falafels, 1 packet (300g)
Coconut yoghurt, 1 tub (120g)
Mint, 1/2 bunch *
Baby spinach, 1/2 bag (100g) *
Sprouted sunflower seeds, to taste
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, ground cumin, white wine vinegar
