![Buddha bowl with lentil falafel and pomegranate Buddha bowl with lentil falafel and pomegranate](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/D75D91EB-3742-4D4A-A8C2-CE08A7B29DC3/Derivates/904d0e97-0221-4d82-9ea7-a035b476863b.jpg)
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Ingredients
- 300 g dried green lentils
- water, for soaking
Falafel
- 150 g brown onion, cut into halves
- 15 g fresh flat-leaf parsley leaves
- 15 g fresh coriander leaves
- 3 tsp ground cumin
- 2 tsp ras el hanout (see Tips)
- 1 tsp salt
- 300 g olive oil, for shallow frying
Vegetables
- 200 g carrot, cut into pieces
- 300 g white cabbage, cut into pieces
- 400 g water
- 300 g sweet potato, cut into dice (1 cm)
- 300 g broccoli, broken into small florets
Dressing and assembly
- 200 g natural yoghurt
- 10 g honey
- 20 g lemon juice
- 2 pinches salt, to taste
- 2 pinches ground white pepper, to taste
- 5 sprigs fresh chives, cut into pieces
- 1 - 2 tbsp pomegranate arils (optional)
- 30 g fresh baby spinach leaves
- Nutrition
- per 1 portion
- Calories
- 1547.8 kJ / 368.5 kcal
- Protein
- 19.1 g
- Carbohydrates
- 44.9 g
- Fat
- 9 g
- Saturated Fat
- 1.9 g
- Fibre
- 14.3 g
- Sodium
- 497.5 mg
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