Don’t be nervous about the number of ingredients in this bowl! It’s an easy recipe to follow and it’s worth every bite. Promise. Want to save time? Prepare the falafels the night before and purchase the hummus and tzatziki.
GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN | VEGAN FRIENDLY
Beet & Falafel Salad Bowl
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time (Beets): 10 minutes
Prep Time (Falafels): 10 minutes
Prep Time (Salad Assembly): 5 minutes
Cook Time (Beets): 15 minutes
Cook Time (Falafels): 8 to 10 minutes. (Note: Cook falafels while beets cooking in the air fryer.)
Total Time: 4o minutes
Number of Servings: 4
Air Fried Beets:
1lb (450 g) beets
1 tsp (5 mL) garlic infused oil
½ tsp (2 mL) ground coriander
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground roasted garlic
Salt to taste
Falafel & Salad Bowl:
8 cups (2000 mL) arugula
½ cup (120 mL) hummus
½ cup (120 mL) tzatziki (Omit if dairy-free or vegan).
12 to 16 mini falafels
1 shallot, sliced
¼ cup (60 mL) pumpkin seeds
¼ cup (60 mL) golden flaxseeds
Preheat the air fryer to 380 degrees F (193 degrees C).
Peel beets. Cut into halves, then quarters, then eighths until beets are about 2 inches (5 cm) each.
In a large bowl, combine beets, oil, coriander, cumin and roasted garlic. Toss until combined.
Air fry for 8 minutes. Shake and air fry for another 7 minutes or until roasted beets are slightly crispy.
Pour into a bowl. Add salt to taste, if using. Set aside.
Assemble the salad. Portion arugula, beets, hummus, tzatziki and falafels into salad bowls. Sprinkle shallots, pumpkin seeds and flaxseeds to complete the salad.
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