Ingredients
Scale
- 250 g (9 oz) brown rice medley microwave pouch
- 6 falafel balls
- 1 cup (50 g) baby spinach leaves
- 1 small cucumber, sliced
- ½ cup (75 g) grape tomatoes
- 400 g (14 oz) canned chickpeas
- ¼ cup (35 g) crumbled feta
- ¼ cup (30 g) finely sliced red onion
- ¼ cup (45 g) pitted kalamata olives
- 4 tbsp beetroot (beet) hummus (or substitute with regular hummus)
- Lemon wedges and olive oil, to serve
Instructions
- Heat the brown rice medley and falafel balls as per the packet instructions.
- Divide all ingredients across two bowls. Finish with a squeeze of lemon juice and a drizzle of olive oil.
Notes
MAKE AHEAD
Best prepared and served immediately, but all the vegetables can be sliced and stored in an airtight container for up to 3 days to create a speedy meal.
LEFTOVERS
Best eaten immediately, but leftovers can be stored in the fridge in an airtight container for up to 24 hours.
- Prep Time: 10 mins
- Category: healthy bowl
- Method: heat, assemble
- Cuisine: Middle Eastern
- Diet: Vegetarian