Tag: ingredients

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts


| © 2018 |

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel Cumin Roasted Cauliflower Salad & Yoghurt Dressing
  • 100 g White beans, cooked
  • 150 g Cauliflower florets
  • 1 clove Garlic, peeled
  • 2 tbsp Broccoli seed sprouts
  • 1 Egg, medium
  • 30 g Almonds, ground
  • 60 g Einkorn flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cumin seed powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 500 g Cauliflower, cut into 5cm florets
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • Salt and black pepper
  • 200 g Plain full fat yoghurt
  • 1 clove, Garlic, minced
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Olive oil
  • 2 tbsp Broccoli seed sprouts
  • Salt and white pepper
  • 80 g Salad greens
  • 1 Onion, peeled and sliced
  • 2-3 Cherry radishes, cut into wedges
  • 50 g Feta, crumbled
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
  2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
  5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
  6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

| © 2018 |

Eat,Drink And Be Merry!

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts


| © 2018 |

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel Cumin Roasted Cauliflower Salad & Yoghurt Dressing
  • 100 g White beans, cooked
  • 150 g Cauliflower florets
  • 1 clove Garlic, peeled
  • 2 tbsp Broccoli seed sprouts
  • 1 Egg, medium
  • 30 g Almonds, ground
  • 60 g Einkorn flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cumin seed powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 500 g Cauliflower, cut into 5cm florets
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • Salt and black pepper
  • 200 g Plain full fat yoghurt
  • 1 clove, Garlic, minced
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Olive oil
  • 2 tbsp Broccoli seed sprouts
  • Salt and white pepper
  • 80 g Salad greens
  • 1 Onion, peeled and sliced
  • 2-3 Cherry radishes, cut into wedges
  • 50 g Feta, crumbled
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
  2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
  5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
  6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

| © 2018 |

Eat,Drink And Be Merry!

Sweet Potato & Black Bean Tacos

These tacos are an absolutely perfect meal for the end of summer and the beginning of fall. There’s a little bit of sweet, a little bit of heat, and even some crunch in there!

For about a year now, I’ve been working really hard to have at least one,  and usually more like two, vegetarian dishes for dinner every week. We definitely don’t eat red meat more than once in seven days and clean eating  is something Im striving towards.

Sometimes it’s the most simplest of things that bring the biggest of smiles to our faces.

These tacos contain about 10 ingredients said-and-done (not including the salt & pepper) and yet are absolutely bursting with flavor. Don’t get me wrong, the individual components would be bland alone, but together? … It’s wondrous. 

There are three things needed to put these tacos together… The filling, the slaw, and the crema. They are each super easy! You can throw these tacos together n about 30 minutes for a quick and yummy weeknight dinner.

Got leftovers? Toss them in the fridge for a great lunch tomorrow! One reason I chose broccoli slaw is because it holds firm overnight, where as cabbage slaw tends to wilt if it sits for more than a couple of hours.

Sweet Potato & Black Bean Tacos
 
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 2 Tacos • Calories: 274.4 • Fat: 2.3 g • Carb: 56.3 g • Fiber: 7.3 g • Protein: 8.5 g • Sugar: 7.9 g • Sodium: 367 mg

Ingredients:
 
Taco Filling:
1 Large Sweet Potato
Salt & Pepper to Taste
1/2 Tsp. Cumin
A Pinch of Cayenne
1/2 Lime, Juiced
Black Beans

Slaw Topping:
1 C. Broccoli Slaw
2 Tbsp. Cilantro, Chopped
1/2 Lime, Juiced
Salt & Pepper to Taste

Spicy Crema Drizzle:
4 Tbsp. Plain Fat Free Greek Yogurt
1 Tbsp. Hot Sauce
Salt & Pepper to Taste

8 Corn Tortillas

Directions:
Preheat the oven to 375 degrees F.

Line a baking sheet with foil and give it a light spray of non-stick cooking spray. Set aside. 

Peel and dice the sweet potato in 1/2″ bites. 

Toss the sweet potato onto the prepared baking sheet in a single layer.

Lightly coat with a little more non-stick cooking spray and sprinkle with some salt & pepper to taste. 

Bake for about 20 minutes until tender. 

In the mean time, toss the slaw ingredients together and mix well. Set aside in the fridge. 

Once the potatoes are done and tender, remove the pan from the oven to cool slightly. 

Go ahead and stir up the ingredients for the crema while you’re waiting!

Once the potatoes have cooled slightly, toss them into a medium bowl with cumin, cayenne, and lime juice. 

Heat up your tortillas. 

I heated mine up for a few seconds over the flame of my gas stove. 

Start building your tacos.

Top each tortilla with 2 tbsp. black beans and 2 tbsp. sweet potatoes.

Finish the tacos off with 2 tbsp. of the slaw mixture and a little drizzle of the crema over the top.

Serve warm with a lime wedge and enjoy! 

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