Hannah Pemberton loves all things food – making it, photographing it and eating it. She is a recipe developer, food stylist and food photographer – and enjoys nothing more than creating mouthwatering recipes, devising the perfect menu plans and sharing her passion for food on her website www.kitchenalchemist.co.uk. Her buddha bowls celebrate the versatility and simplicity of this modern instagram food trend, champion seasonal veg and the power of a good dressing! She can usually be found in her studio kitchen dancing to disco, wooden spoon in hand.
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Falafel comes in many forms, but this beet incarnation is packed full of flavor and texture, and is both decadent and good for you. To make meals easier throughout the week, make twice as many falafels and store them in the fridge to spice up salads and sandwiches at a moment’s notice!
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Recipe: Beet Falafel
For the falafel:
- 4.5 oz. (125g) raw beets, peeled and coarsely grated
- 7 oz. (200g) canned chickpeas, drained and rinsed
- ½ onion, diced
- 1 garlic clove, peeled
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp salt
- 2.5 oz. (75g) wholewheat breadcrumbs
- ½ beaten egg
- A small handful of fresh cilantro, stalks included
For the bowl:
- 3.5 oz. (100g) cooked giant couscous, cooled
- 3.5 oz. (100g) cauliflower “rice”
- 2 oz. (50g) cooked black rice or millet, warm or cold
- 3.5 oz. (100g) raw broccoli stems, peeled and diced
- A pinch of chopped fresh parsley
- Juice of 1 lime
- Extra-virgin olive oil
- Sea salt and black pepper
- A handful of sprouting seeds
- A handful of fresh watercress
- Chipotle Yogurt (see recipe on page 25)
- 1 tsp sunflower seeds
- A wedge of lime, to serve
Preheat your oven to 375°F (190°C) (fan).
In a food processor combine all the falafel ingredients apart from about one-third of the raw grated beets and a scattering of chickpeas. Blitz until just smooth and transfer to a mixing bowl. Add the remaining beets and mix to combine. Form into falafel balls and bake on a lined baking sheet in the oven for 25 minutes, turning once during cooking.
While they are cooking, combine the couscous, cauliflower “rice,” black rice or millet, broccoli stems and parsley in a bowl with half the lime juice and a glug of extra-virgin olive oil, then season with salt and pepper to taste.
Pile the grains in a bowl with the sprouting seeds and top with the hot falafel. Finish with the watercress, a drizzle of the remaining lime juice over the falafel, a drizzle of the Chipotle Yogurt, the sunflower seeds and a wedge of lime.
Like this recipe as much as we do? Click here to purchase a copy of "Buddha Bowls: Grain + Green + Protein."
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