Greek-Inspired Nourish Bowl
I really love Nourish Bowls. Like, really love them.
They’re so easy, versatile and always delicious. You can change them up to suit whatever you’re feeling like, and whatever ingredients and leftovers you have on hand in the fridge. And they’re also always packed full of nutrient-goodness, and a great way to boost your veggie intake and get a great start to hitting your daily recommended intake of all the vitamins, minerals and fibre, thanks to a rainbow of veggies.
I also love to experiment with different flavour and ingredient combos, which is how I came up with this Greek-inspired Nourish Bowl!
A flavour explosion of minty, lemony, garlicky falafel, paired with a refreshing quinoa tabbouleh salad, fresh greens and cucumber noodles. Along with a spicy kick from the chilli in the falafel. Takes me straight to summer in the Greek islands (not that I’ve ever been, but I can imagine it would taste just like this!!).
I created this recipe as part of Keen’s ‘Chilli Recipes from Around the World’ campaign, which I absolutely love because not only is their chilli powder the perfect addition to this bowl, but I think it’s so fantastic to try out different cuisines from around the world. It ensures I never get bored of eating healthy, wholesome and nourishing food. And I often find new favourites too! Make sure you check out Keen’s interactive around-the-world map, where you can find the recipes to even more delicious chilli-filled dishes from all over the world!
And don’t forget to tag me on Instagram if you try out this Nourish Bowl, I would love to see your version xx
For the falafel:
1 can chickpeas, drained and rinsed
1/2 cup frozen broad beans, defrosted
2 cloves garlic, finely chopped
1 small onion, chopped
1 tsp chilli powder (I love Keens)
2 tbsp lemon juice
1 handful fresh parsley
1 handful fresh mint
Black pepper and salt, to taste
Quinoa tabbouleh (recipe is in my Ebook)
Add chickpeas, broad beans, lemon juice, pepper, salt, chilli, garlic and onion into food processor and pulse until almost smooth.
Stir through finely chopped parsley and mint, then form into small patties using your hands.
Place onto a baking paper lined tray and bake for 20 minutes at 200 degrees Celsius until golden and firm.
Serve with quinoa tabbouleh, cucumber noodles and fresh greens, with a good squeeze of lemon juice on top!