This Super healthy rice bowl with beetroot falafels ticks all the boxes. It’s quick and easy to make, can be made with plenty of variation and flavor, and is very cheap to make! We love this healthy vegetarian-friendly rice bowl (for vegan option, use vegan yogurt for the dressing and omit feta cheese). It takes the delicious texture of falafels, some fragrant rice, and your choice of salad or veg and makes a filling meal.
½Cupof bread crumbsswap for crushed almonds to make the recipe gluten-free
Saltfor seasoning
For the toppings
1carrotgrated or shaved fine
1avocadosliced
2-3tablespoonsof chickpeasor hummus
2-3tablespoonsof pomegranate seeds
1small cucumbersliced
1tablespoonof pine nuts
For the salad dressing
3tablespoonsof Greek Natural yogurt
2tablespoonsof Fresh chopped chives
1cloveof Garliccrushed
2tablespoonsDijon mustard
2tablespoonsRed wine vinegar
2tablespoonsExtra virgin olive oil
Salt and pepper to taste
Instructions
Step 1 - Prepare the falafels
Preheat the oven to 200°C/390°F.
Drain and rinse the chickpeas well in some fresh water.
2 Cups of chickpeas
Pour them into your food processor along with the garlic, onion, parsley, roasted beets, salt, and cumin.
2 Cooked beets cut into ½ inch / 1.25 cm cubes, 1 Onion, ½ Cup of fresh parsley, 5 Garlic cloves, 2 Tablespoons of ground cumin, Salt
Pulse for around 3 minutes. You want a slightly coarse texture to the mixture. Slowly add the breadcrumbs (or crushed almonds) to thicken up the mixture as required.
½ Cup of bread crumbs
Use a spoon or ice cream scoop to measure out around a heaped tablespoon of the mixture (enough to make a 2-inch ball (golf ball size), or a 3-inch disk around ¾ inch thick).
With damp hands, shape into balls or disks. This mixture should make 20-25 balls.
For the beetroot falafels
Place balls on some parchment paper on an oven tray and bake for 25 minutes. Once ready they’ll crisp up slightly.
Step 2 - Prepare rice
Rice cooker methodAdd the desired amount of rice and water with the ratio specified in the rice cooker instructions (see our notes below). Switch on the rice cooker and wait till it finishes and turns off. This should take around 25-35 minutes depending on the model of the rice cooker and the amount of rice you’re using.
3 cups Rice
Microwave methodFirst, give your rice a rinse in fresh water for a minute or two.Add rinsed rice to a microwave-safe bowl and add enough water to cover the rice by ¾ inch / 2cm. Microwave for 5 minutes, check, and stir. Microwave again for 5 minutes, check again, and stir. Finally, heat for 2 more minutes and leave to cool for around 5 minutes.
Step 3 - Prepare toppings
Slice or grate your carrot and cucumber. Remove the flesh and pulp from the pomegranate and keep the seeds. Rinse and drain some tinned chickpeas and set aside a handful (or make some hummus if you have the time). Measure out other ingredients (pine nuts, pomegranate seeds) and set aside for use later.
1 carrot, 1 avocado, 2-3 tablespoons of chickpeas, 2-3 tablespoons of pomegranate seeds, 1 small cucumber, 1 tablespoon of pine nuts
Step 4 - Make the salad dressing
Add the Greek yogurt, olive oil, red wine vinegar, mustard, garlic, chives, salt, and pepper to a mixing bowl (or jar).
3 tablespoons of Greek Natural yogurt, 2 tablespoons of Fresh chopped chives, 1 clove of Garlic, 2 tablespoons Dijon mustard, 2 tablespoons Red wine vinegar, 2 tablespoons Extra virgin olive oil, Salt and pepper to taste
Whisk ingredients together until a thick, creamy consistency.Continue to whisk while adding a tablespoon or two of fresh water. This will thin out the dressing and give a better consistency for drizzling. Add more water if you want a thinner dressing texture.
Step 5 - Assemble your rice bowl
Once our rice is ready, add a bed of rice to your rice bowl (around 6 heaped tablespoons is plenty).
Add your choice of salad, veg, and some freshly cooked beetroot falafels on top of the rice.
Add your toppings of choice.
Add a good splash of your dressing of choice, and serve.