Middle Eastern Macro Bowl

Mains

Well, it’s sort of a macro bowl. When I think of this type of dish I imagine a diverse combination of simple, colourful and healthy flavours; cooked, pickled, blanched and raw. For this version, the ‘falafels’ are made from soaked buckwheat, chia, flax, sweet potato and plenty of herbs. To finish it off there’s a quick pickled cabbage and barberry slaw, roast cauliflower, some blanched asparagus and some fresh greens.

Middle Eastern Macro Bowl

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SERVES 4 people

ingredients

¼ cup of Activated Buckwheat, soaked for 1 hour then drained see product
1 tbsp Chia Seeds + 1 tbsp water see product
¼ cup Activated Walnuts
1 tbsp Coconut Sugar see product
1 tbsp Coconut Oil see product
1 tbsp ground flax in 1 tbsp water
1 large sweet potato
2 cloves of garlic, minced
½ cup each of coriander and basil
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ head of cauliflower
1 cucumber, cut into batons
¼ head of lettuce
1 bunch of asparagus
¼ cup of sundried tomatoes
½ cup shredded cabbage (red or white is fine)
2 tbsp barberries
1 tbsp currants
1 red chili
2 tbsp apple cider vinegar
salt and pepper

method

Step 1For the falafel boil the sweet potato until tender, roughly chop and combine with the activated buckwheat, chia and flax pastes, garlic, herbs and the half of each of the spices.
Step 2Mix to combine and with wet hands form small balls, adding a little water if the mixture does not come together. Coat in ground up activated walnuts and brush with a little coconut oil.
Step 3Bake the falafel in a hot over for 15 minutes or until firm to touch and browning.
Step 4While the falafel is cooking break the cauliflower into florets, coat with the remaining spices and some coconut oil and bake in a hot oven for 10 minutes or until tender.
Step 5For the slaw massage the cabbage with the coconut sugar, ¼ tsp. of salt and the apple cider vinegar. Add the barberries, currants & sun dried tomatoes then season with pepper and set aside for 10 minutes while the flavour is absorbed by the vegetables.
Step 6To serve place a few of the falafel on a wedge of lettuce, with some of the asparagus, the cabbage pickled slaw, cucumber and some fresh red chilli.