Easy Falafel & Roast Veggie Salad
with Plant-Based Chimichurri Aioli & Almonds
It's easy to throw together a plant-based bowl of deliciousness when you have our spinach falafel handy. While they get lovely and golden in the pan, whip up a cheat's herby 'aioli', toss the veggies, and you're done!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1
zucchini
1
beetroot
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
plant-based aioli
1 bag
mixed leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer. • Bake until tender, 20-25 minutes. Set aside to slightly cool.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 10 minutes cook time remaining, cut each spinach falafel into quarters (don't worry if they crumble!). • Heat a large frying pan over medium-high heat, then add some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. • Transfer to a paper towel-lined plate.
• While falafels are cooking, combine chimichurri sauce, plant-based aioli and a splash of water in a small bowl. • To the slightly cooled veggie tray, add mixed leaves and a drizzle of balsamic vinegar. Gently toss to combine. Season to taste.
• Divide roast veggie salad between bowls. Top with falafel. • Drizzle with plant-based chimichurri aioli. • Sprinkle with flaked almonds to serve.