A wintry Buddha Bowl with selfmade falafel and our beetroot delivers pure veggie power
250g brown rice
1 sweet potato
100g the red goji beet
1 tsp curry
salt & pepper
1 pack of falafel
handful of fresh spinach leaves
Here's how we do it
For the oven vegetables, preheat the oven to 200 degrees (convection oven: 180 degrees). Wash and brush the sweet potatoes and fennel and cut them into slices or pieces. Peel the onion and cut it into rings. Put everything on a baking tray, add some salt & pepper - chilli if you like - and olive oil and put in the oven for about 45 minutes.
Cook the rice according to package directions with vegetable broth.
Swell the falafel also according to package directions and form into small balls, then toss in sesame seeds, they will burn less in the pan and have a delicious crunsh. Heat oil in a non-stick pan and fry the falafel in it.
We put the ready cooked rice with a little oil and 1 tsp curry powder in a pan and fry it on low heat - so it gets a nice yellow color.
When the falafel and rice are fried and the oven vegetables are ready, we put everything together in a deep plate.
Add some fresh (washed) spinach, top with pomegranate seeds and the red goji beet and the winter vegetable bowl is ready!
Small tip: tastes great with a little fresh lime juice.