Falafel Bowls with Roasted Veggies & Couscous
These falafel bowls are a hearty dinner with roasted veggies, lemon couscous and a herby tomato onion salad. Each component is simple to prepare and combine to make a super filling and hearty vegetarian bowl - make some for dinner and save the rest for lunches!
Ingredients
- 12-16 balls falafel, see notes
- ½ cup (75 g) crumbled feta cheese
- 16 whole kalamata olives
- 1 cup (250 g) prepared hummus
Tomato Onion Salad
- 1 lb (450 g) tomatoes, chopped into bite sized pieces
- 4 tbsp red onion, thinly sliced
- 1 handful chopped fresh herbs, parsley, cilantro (coriander), chives or basil all work
- 1.5 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 2 pinches sugar
Lemon Couscous
- 1 cup (175 g) small couscous
- 1 lemon , zested and juiced
- 1 vegetable stock cube, crumbled
Roasted Vegetables - see notes about quantities
- 8 chestnut mushrooms
- 6 mini sweet peppers
- 10 heads broccolini (tenderstem broccoli)
- olive oil, for roasting
- balsamic vinegar, for drizzling
Instructions
- First, get the oven preheating to 450F / 220C / 200C Fan. Now decide what order to prepare the components in. If you have time to spare, I recommend prepping the tomato salad first so that it has as long as possible to marinate, so my steps reflect that. If you need to move quicker, get the veggies roasting first and then start the salad.
- Prepare the tomato salad. Add all ingredients to a bowl, plus salt and pepper to taste. Stir to combine and let it sit at room temperature while you prepare everything else.1 lb tomatoes, 4 tbsp red onion, 1.5 tablespoons olive oil, 2 teaspoons red wine vinegar, 2 pinches sugar, 1 handful chopped fresh herbs
- Get the veggies roasting. Chop the veggies and arrange them on a half sheet pan (45cm baking tray).Drizzle with olive oil, season with salt and pepper, and if you've got mushrooms in the mix I recommend adding a shake of balsamic vinegar to them.Place in the oven for 20 minutes, until roasted. If you want to heat your falafel balls, add them to the baking sheet at the halfway point.
- Prepare your couscous while the veggies roast. Add the dry couscous, lemon zest and juice to a bowl. Crumble in the stock cube, and mix it all together. Pour 1 cup (240ml) of boiling water over the top. Cover and let sit for 5-10 minutes, then uncover and fluff with a fork.1 cup small couscous, 1 lemon, 1 vegetable stock cube
- Bring it all together. Arrange the couscous, roasted veggies, hummus and tomato salad in the base of the bowl. Top with falafel, feta and olives. Serve and enjoy!
Notes
Falafel quantities: Different brands can vary in size so just use however many you want per serving. Despite showing 4 in one bowl in my photos, I find that 3 per person is enough.
The vegetable quantities I give are very loose. Your goal is to just to fill one sheet pan with a mix of vegetables, so you can use more or less as needed.
Calories: 608kcal, Carbohydrates: 67g, Protein: 21g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Cholesterol: 17mg, Sodium: 694mg, Potassium: 612mg, Fiber: 17g, Sugar: 9g, Vitamin A: 2418IU, Vitamin C: 75mg, Calcium: 147mg, Iron: 3mg