Winter Falafel Bowl with Thyme Roasted Sweet Potato & Aubergine, Pear & Shallot Salad, Roasted Garlic Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g natural almond yoghurt (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
1 unwaxed lemon
1 handful of fresh lemon thyme
20g mixed salad leaves
80g Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
1 aubergine
1 shallot
2 garlic clove
1 pear
1 sweet potato
9 mediterranean falafel with chickpeas, garlic and basil

(Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	483Kcal
	387kJ	2020kJ
Fat	3.6g	19g
of which saturates	0.3g	1.8g
Carbohydrates	13g	68g
of which sugars	3.9g	20g
Protein	2.8g	14g
Salt	0.21g	1.1g
Fibre	3.2g	17g

Ingredients

20g mixed salad leaves (use half)
80g natural almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
1 handful of fresh lemon thyme (use half)
80g Cavolo Nero (whole leaf) (use half)

(Cavolo Nero (whole leaf))
1 unwaxed lemon (use half)
1 aubergine (use half)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
1 shallot (use half)
2 garlic clove
1 pear (use half)
9 mediterranean falafel with chickpeas, garlic and basil (use half)

(Chickpeas (54%) (Water, Chickpeas), Onion (16%), Rapeseed Oil, Potato Flake, Spinach, Garlic Puree (2%) (Water, Garlic Granules), Parsley, Coriander, Lemon Juice Concentrate, Ground Coriander, Basil, Salt, Raising Agent (Sodium Bicarbonate), Golden Linseed, Ground Cumin, Ground Black Pepper, Dried Oregano.)
1 sweet potato (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	487Kcal
	387kJ	2038kJ
Fat	3.6g	19g
of which saturates	0.3g	1.8g
Carbohydrates	13g	69g
of which sugars	3.8g	20g
Protein	2.8g	15g
Salt	0.21g	1.1g
Fibre	3.2g	17g

Back

Vegan 1/3 daily fibre 5 of 5 a day New Low sat fat Balanced

Winter Falafel Bowl with Thyme Roasted Sweet Potato & Aubergine, Pear & Shallot Salad, Roasted Garlic Dressing

Prep time: 15 mins

Total time: 30 mins

Cuisine: Moroccan

Food group: Vegan

Falafel Thyme Roasted Sweet Potato & Aubergine tossed with lemon zest at end Pickled Shallot and Pear Salad with Cavolo Nero Roasted Garlic Dressing

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Line two large baking trays with parchment paper
Pull out a large bowl, a small bowl, a sieve and a grater

Roast the aubergine and potatoes

Cut the sweet potato and aubergine into small 1cm chunks. Place onto the lined baking tray and toss with 1/2 tsp oil, the nutritional yeast and a pinch of salt and pepper
Place the whole garlic cloves onto a small piece of foil and loosely fold into a parcel. Add to the tray
Roast for 18-20 mins, until softened

Finish the prep

Meanwhile, zest and halve the lemon. Peel the shallot, keeping it whole, then thinly slice into rings. Add the shallot and juice from half the lemon to the large bowl with a pinch of salt, set aside to pickle
Rinse the cavolo nero leaves, then strip from the stalks and tear into large pieces
Quarter the pear lengthways. Remove the core, then finely slice. Strip the thyme from the stalks

All together now

After 18-20 mins, add the falafel to one side of the other baking tray. Add the cavalo to the other side. Drizzle everything with 1/2 tsp oil. Season with salt and pepper
Toss the aubergine and sweet potato with the thyme. Remove the garlic and set aside to cool
Return both trays to the oven and roast for a further 5-6 mins, until the cavolo is tender and the falafel is warmed through

Make the dressing and final bits

Remove from the garlic from its skin and mash with a fork. Add to the small bowl along with the yoghurt. Season with a pinch of salt and pepper
When everything's ready, toss the lemon zest through the aubergine and sweet potato
Add the cavolo, pear and salad leaves to the shallot bowl and toss with half the roasted garlic dressing. Season with a pinch of salt and pepper to taste

Plate up

Share the aubergine and sweet potato between bowls, topped with the falafel. Serve the pear and shallot salad alongside. Dollop over the roasted garlic dressing and garnish with the remaining lemon, cut into wedges

Getting hungry?

Healthy, chef designed meal kits to cook at home.

Choose your recipes

Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!

While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.

By signing up to our mailing list you agree to the terms of our Privacy Policy.

Serving size

Ingredients

Nutritional Information

Ingredients

Nutritional Information

Winter Falafel Bowl with Thyme Roasted Sweet Potato & Aubergine, Pear & Shallot Salad, Roasted Garlic Dressing

Cooking Instructions

Before you start

Roast the aubergine and potatoes

Finish the prep

All together now

Make the dressing and final bits

Plate up

Getting hungry?

Looking for more recipe inspiration?