Roasted Veg With Falafel And Salmon Lunch Bowl Recipes

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ROASTED VEG WITH FALAFEL AND SALMON LUNCH BOWL



Roasted veg with falafel and salmon lunch bowl image

A roasted veg medley (peppers, onion, tomatoes, courgettes) on a bed of cauliflower mash served with falafel bites, smoked salmon and goats cheese, with homemade hummus! Delicious for a healthy work lunch!

Provided by LadyPKitchen

Time 30m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Roast all of the vegetables together once chopped into bitesize pieces.
  • At the same time, cook the frozen falafel in a fan assisted oven at 200C for about 15-20 minutes.
  • Meanwhile, chop up the cauliflower and put on to boil. When boiled through, drain and blitz with a hand blender to puree it.
  • When everything is cooked, place all in your favourite bowl on top of the mash and add the smoked salmon and feta cheese on the side. I served mine with generous lashings of my homemade hummus.

ROASTED VEGGIE GRAIN BOWL



Roasted Veggie Grain Bowl image

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
  • Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
  • Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

SALMON AND VEGGIE GRAIN BOWL



Salmon and Veggie Grain Bowl image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup farro
3 tablespoons olive oil
One 8-ounce salmon fillet
1 tablespoon minced shallot
2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish

Steps:

  • Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
  • Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
  • Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
  • Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

AQUAGRILL'S FALAFEL-CRUSTED SALMON



Aquagrill's Falafel-Crusted Salmon image

This is the signature dish at New York City restaurant Aquagrill. It is served with hummus and salad in a lemon coriander vinaigrette. You may have some crust mixture left over; freeze extra to use later, or try it on chicken. This recipe is also kosher and gluten-free.

Provided by blucoat

Categories     Lemon

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

1 large cucumber, peeled, seeded and thinly sliced
3 plum tomatoes, peeled, seeded, and cut in thin wedges
4 (6 -7 ounce) boneless skinless salmon fillets
2 -3 teaspoons vegetable oil
1 cup cooked drained chickpeas
1/2 medium russet potato, peeled and finely chopped (1/2 cup)
1/2 cup coarsely chopped flat leaf parsley
1/2 cup chopped leeks or 1/2 cup green onion
4 tablespoons butter, cut in pieces
1/2 cup dried breadcrumbs
1 teaspoon ground coriander
1 teaspoon ground cumin
salt and black pepper
1 cup cooked drained chickpeas
1/4 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice
3 tablespoons olive oil
2 -3 garlic cloves, peeled
1/3 cup fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sugar
1/3 cup olive oil

Steps:

  • For the falafel crust, combine the chickpeas, potato, parsley, leek and/or green onions and butter in a food processor and pulse until the mixture is finely chopped and well mixed. Add the bread crumbs, coriander and cumin and pulse to mix. Add salt and pepper to taste. Transfer to a bowl and set aside.
  • For the hummus, wipe out the food processor bowl. Add the chickpeas, tahini, lemon juice, olive oil and garlic. Process until smooth, then season to taste with salt and pepper. Transfer the hummus to a bowl, cover and chill until needed.
  • Combine the vinaigrette ingredients in a large bowl and whisk to mix. Season to taste with salt and pepper. Add the cucumber and tomato and toss well. Chill until needed.
  • Preheat the broiler and set the oven rack 4 to 6 inches below the element. Season the salmon fillet pieces with salt and pepper. Heat the oil in a heavy ovenproof skillet, preferably nonstick. When hot, add the salmon and sear until browned, 1 to 2 minutes per side. Spread the top of each fillet piece with some of the falafel crust mixture, transfer the skillet to the oven and broil the salmon until the crust is bubbly and the salmon is cooked to taste, about 2 minutes for medium or 3 to 4 minutes for well done. (If the crust is browned before the salmon is cooked, turn off the broiler, close the oven door and let the salmon sit for a minute or two to continue cooking.).
  • To serve, spoon some of the hummus onto the center of individual plates and spoon the tomato and cucumber salad around. Set the salmon pieces on the hummus and serve right away.

Nutrition Facts : Calories 894.8, Fat 58.7, SaturatedFat 14.1, Cholesterol 108, Sodium 637.7, Carbohydrate 49.9, Fiber 9.3, Sugar 5.3, Protein 46

ROASTED TERIYAKI VEG BOWL



Roasted teriyaki veg bowl image

Enjoy a balanced vegan veg bowl featuring brown rice topped with colourful veg and chickpeas cooked in a teriyaki sauce. It delivers four of your 5-a-day

Provided by Liberty Mendez

Categories     Lunch, Supper

Time 50m

Number Of Ingredients 12

300g long-stemmed broccoli
2 baby pak choi, quartered
2 red onions, cut into 3cm wedges
1 red pepper, deseeded and sliced
4 carrots, chopped into wedges
400g can chickpeas, drained
2 tbsp sesame or olive oil
4 tbsp teriyaki sauce
1 large thumb-size piece of ginger, grated
400g cooked brown rice
4 spring onions, finely sliced
1 tbsp toasted black and white sesame seeds

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.
  • Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.

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