Sweet Potato Falafel and spiced veg bowl

Ingredients

• 6 sweet potato falafels

• 1 tin of chili black beans

• 1 courgette

• 1 red onion

• 1 tbsp of balsamic vinegar

• 1 tbsp of olive oil, to dress

• 1 tbsp of yoghurt

• 1 lemon

• 1 tsp of turmeric

• 1 tsp of sumac

• 1 sprinkle of cumin seeds

• 1 pomegranate

• 1 sprig of mint

• 100 g of cherry tomatoes

• 1 tbsp of tahini

2 servings

Calories~825 kcal

Protein~28 g

Carbs~110 g

Fat~30 g

Fiber~28 g

Sugar~28 g

Total recipe

Calories~1,650 kcal

Protein~55 g

Carbs~220 g

Fat~60 g

Fiber~55 g

Sugar~55 g

Method

• Step 1

  Half the courgette and the red onion lengthways. Score a criss-cross pattern across the centre of the courgette at 0.5 (ish)cm intervals.

• Step 2

  Rub the courgette and half of the onion with oil and simply griddle on a medium heat until the char marks appear. Leave in the pan but off the heat to soften whilst you prepare the rest of the bowl.

• Step 3

  Heat the falafels as per the packet instructions.

• Step 4

  For the bean salad: Drain the beans and toss through with the finely diced red onion, halved tomatoes and chopped mint. Dress the mixture with olive oil, balsamic vinegar, salt and pepper.

• Step 5

  For the dressing: Put the tahini in a bowl and whisk in the yoghurt, lemon juice, a splash of olive oil and add salt and pepper.

• Step 6

  Bring all elements together in the bowl and top with the tahini dressing and pomegranate seeds. Finish with fresh mint.