Lunch · Medium

Falafel Quinoa Power Bowl

Name: Falafel Quinoa Power Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 520 g Chickpeas, cooked drained; 560 g Quinoa Cooked; 220 g Cucumber; 240 g Tomato; 200 g Greek Yogurt 2%; 40 g Tahini; 45 g Lemon Juice; 10 g Olive Oil

Quinoa bowls with pan-browned mashed-chickpea patties, fresh vegetables and tahini yogurt.

Protein: 23g
Energy: 497 kcal
Carbs: 67g
Fat: 16g
Time: 45 min
Serves: 4

HalalVegetarian

What you need

Ingredients

Measured for 4 servings.

520 gChickpeas, cooked drained
560 gQuinoa Cooked
220 gCucumber
240 gTomato
200 gGreek Yogurt 2%
40 gTahini
45 gLemon Juice
10 gOlive Oil

Make it

Method

Drain the cooked chickpeas well and mash roughly. Press into eight small patties; if too soft, refrigerate briefly. Dice cucumber and tomato.
Heat 10 g measured oil in a nonstick pan; brown patties 3–4 minutes on each side without moving until they hold together. Warm the already-cooked quinoa separately.
Mix Greek yogurt, tahini and lemon juice. Divide quinoa, patties, cucumber and tomato among four bowls; spoon on the sauce just before eating.

Per serving

Nutrition snapshot

Approximate values per serving; product brands and cooking losses can change them.

Protein: 23g
Carbs: 67g
Fat: 16g
Energy: 497 kcal

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