( SERVES 2 )
Use whatever fresh vegetables or nuts you have in your fridge.
|3 Tbsp||Olive oil|
|2 tsp||Ground cumin|
|100 g||Mediterranean falafel mix|
|1 cup||Red cabbage, slaw|
|1 cup||Baby spinach, use up to 2 cups|
|¼ cup||Almonds, oven-roasted, chopped|
For the dressing
- Preheat the oven to 200C. Cut the carrots into thin strips. Cut the cauli into florets or thick slices. Place in a large roasting pan. Drizzle with half the olive oil and sprinkle with the cumin, salt and pepper. Roast for about 10 minutes or until crisp-tender. Cool.
- Roll the falafel mix into six, walnut-sized balls. Pan-fry in the remaining olive oil, until golden.
- Place the ingredients neatly into two bowls and drizzle with the combined dressing ingredients.
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