• Anna

Falafel Energy Bowl

Updated: May 1

Are you finding healthy eating hard? Here's a delicious recipe that you'll be sure to love. A nutritious micronutrients packed energy bowl, the perfect lunch to keep you fuelled for the rest of the day.


This meal is packed with protein and high in fibre, antioxidants, calcium, vitamin C and K, iron, and essential amino acids. Providing lutein (fun-fact protecting the eye tissues from sunlight damage), beta-carotene (antioxidant that converts to vitamin A, known for it's high pigment), and omega-3 fatty acids.


Falafel Energy Bowl


Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins Serves: 1 person Dietary preferences: Vegan, Vegetarian, Dairy-free


Ingredients:

  • 6 (One Serving) Pre-made Falafel

  • 50g White Quinoa

  • 120g Organic Chickpeas

  • 1 Large Handful Of Kale

  • 5g Sultanas

  • 20g Avocado

  • 1 Garlic / Wholemeal Pita

  • 1 Tsp Extra Olive Oli

  • 1 Tsp Cumin Powder

  • 1 Tsp Paprika

  • 1 Tsp Ground Coriander

  • Pinch Salt & Pepper


Method:

  1. Boil the kettle and measure out 17g of white quinoa, and add to a pot.

  2. Once the kettle is boiled, pour over the quinoa roughly 1cm above. Boil over a medium heat and set a timer for 20 minutes. (NOTE: If the water evaporates add more water, until cooked.)

  3. Preheat the oven to 180°C (according to the falafel packet) and line a baking tray with baking paper.

  4. Prep the rest of the ingredients for 10 minutes: wash the kale in a bowl of water and a splash of vinegar. Ensuring all the bugs have been washed off, rinse again with water.

  5. Measure 1tsp of extra olive oil and pour over the kale. Massage the olive oil with your hand over the kale, until the leaves become soft.

  6. Drain the excess olive oil and water off the kale and add it to your bowl.

  7. Measure the sultanas and sprinkle them on top of the kale.

  8. Drain the chickpeas and measure out 120g. In a bowl add 1tsp cumin, paprika, ground coriander, pinch salt and pepper on top of the chickpeas and mix together.

  9. Add the chickpeas to your bowl with the kale.

  10. Measure the avocado and cut into thin slices. Add this to your bowl with the rest of the ingredients.

  11. Around 10 minutes left for the quinoa to cook, read the instructions on how to cook the falafel packet (mine took 10 minutes) and add the falafel to your pre-heated baking tray. Check after 5 minutes and turn them over.

  12. With 5 minutes left, add the pita bread to the toaster and cook (to your liking). I cooked mine for 3-4 minutes.

  13. Once cooked, strain the quinoa and measure 50g, adding to your bowl.

  14. Take out the falafel and add it in, along with the pita, sliced in half. Enjoy!


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