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Sweet Potato and Falafel Buddha Bowl

Quick-pickled radishes are the perfect accompaniment to this hearty combo of veggies.

Serves: 4

Cook time: 25 minutes


Pickled radish

  • 6 radishes, very thinly sliced
  • 50ml white vinegar
  • 2 tsp sugar

Cabbage slaw

2 tsp honey
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1⁄2 red cabbage
  • 1 red onion

To serve

  • 1 x 500g bag Harvest Basket Sweet Potato Fries
  • 200g Falafel
2 x 200g Bulgar Wheat Salad
  • 1 x 200​g tub Meadow Fresh Hummus
  • 1 avocado, thinly sliced
  • Small handful coriander leaves
3 tbsp Seed Necessities Caramelised Salt and Vinegar Mixed Seeds



1. Place the radish in a small bowl along with the vinegar and sugar. Stir to combine then leave overnight to pickle and colour.
2. Heat oven to 180C.
3. Arrange the sweet potato fries on a roasting tray, pop into the oven for 15 minutes then
add the falafels to the tray and cook for another 10 minutes until golden brown and the
fries are a little crispy.
4. Whisk the honey, oil and lemon juice together in a bowl. Slice the cabbage and red
onion as thinly as possible.
5. Arrange the bulgar wheat in a serving bowl followed by the cabbage slaw, sweet potato,
falafel, hummus, avocado and radish. Top with the herbs and seeds.

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