Falafel Nourish Bowl

December, 2020

I love creating nourish bowls using ingredients I have left in my fridge/freezer. They are always so colourful and nourishing. You can use any combination of ingredients, but I always ensure the bowls are balanced with a source of carbohydrate, protein, healthy fats and vegetables. 

Falafel Nourish Bowl

Serves 2


  • 4 handfuls of mixed leaves, washed

  • 1 medium sweet potato, washed and diced into 3cm x 3cm chunks

  • 2 beetroot, peeled and cut into 2cm x 2cm chunks

  • 1 tbs extra virgin olive oil

  • Pepper

  • 1 tsp cumin

  • 1 small avocado

  • 8 cherry tomatoes, washed

  • 6 broccoli florets, washed

  • 40g feta cheese, cubed

  • 6 premade falafel 

  • Sesame seeds for decoration


  1. Pre-heat oven to 200 degrees celsius and line a large baking tray with baking paper

  2. Place the sweet potato in a mixing bowl with half the oil and all of the cumin. Mix to coat and season with salt and pepper. Place on the baking tray

  3. Add the beetroot with remaining oil in the bowl and toss to coat. Season with salt and pepper and then transfer to the baking tray

  4. Evenly spread the potato and beetroot and roast for approximately 20 minutes until crispy. 

  5. Prepare the brocolli by washing and then slicing into smaller pieces. 

  6. Place the brocolli on a seperate baking tray and roast for 10 minutes

  7. While the vegetables are roasting, prepare the remaining ingredients. Chop the cherry tomatoes in half and slice the acovado

  8. To assemble, divide the leaves in two bowls

  9. Halve all other ingredients on top of the leaves to build the nourish bowl

  10. Sprinkle with sesame seeds

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© Talia Cecchele, 2021