Brown Rice Falafel Bowl

By: Naomi Sherman

Use prepared brown rice to make a quick and fresh tabbouleh. Pair it with tasty falafels from the cooled area of the grocerystore and you have a lunch bowl that is healthy and complete of flavour yet needs nearly no hands-on time from yourself.

Ingredients

250g prepared brown rice
1 cup fresh parsley leaves
¼ cup fresh mint leaves, sliced
1 little red onion, diced
2 big tomatoes
1 big cucumber, peeled & halved
1 tablespoon lime juice
2 tablespoon light olive oil
Salt, to taste
225g package falafels
4 cherry tomatoes
1 cup child spinach leaves
¼ cup hummus
2 tablespoon extra-virgin olive oil

Method

Cut the tomatoes into quarters and scoop out the pulp and seeds from the centre — this will stop your tabbouleh endingupbeing watery and soaked.
Dice the staying company tomato flesh and include to the bowl.
Whisk the lime juice, olive oil and salt together and drizzle over the salad.
Stir through upuntil whatever is well covered.
Divide the tabbouleh inbetween 4 bowls or serving containers.
Use a veggie peeler to develop cucumber ribbons with the staying half of the cucumber and include to the bowls along with cutinhalf cherry tomatoes.
Portion out the falafels into each bowl and include a huge dollop of hummus.
Finish each bowl with a drizzle of extra-virgin olive oil.
Serve cold.