BOL Sweet Potato & Quinoa Falafel
£4.00 (£10.67 per kg)
Sweet Potato & Quinoa Falafel: Bulgur wheat & cranberries with falafel, carrot and red cabbage in a spicy zhoug sauce topped with fresh coriander and served with a mint yoghurt dressing.
Cooked Bulgur Wheat & Cranberries Mix (34%) (Water, Bulgur Wheat, Sugar, Sunflower Oil), Falafel (22%) (Sweet Potato, Water, Bulgur Wheat, Red Onion, Yellow Split Peas, White Quinoa, Lemon Juice, Coriander, Pine Nuts, Lemon Zest, Chana Dal, Cumin, Garlic Pur�e, Salt, Chilli Powder), Spiced Zhoug Sauce (Water, Guajillo Chillies, Red Wine Vinegar, Coriander, Garlic Pur�e, Coriander Seed, Cornflour, Ground Cumin, Red Chilli Pur�e, Salt), Mint Yoghurt Dressing (11%) (Greek Style Yoghurt (Milk), Water, Roast Shallots (Shallots, Sunflower Oil), Coriander, Jalape�o Pepper (Water, Salt, Spirit Vinegar), Mint, Parsley, Cornflour, Rapeseed Oil, Salt, Spirit Vinegar), Carrot, Red Cabbage, Fresh Coriander
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g||per BOL|
|- Saturates||0.5g||1.9 g|
|- Sugars||3.8g||14.3 g|
RI* per BOL. *Reference Intake of an average adult (8400kJ/2000kcal), **This BOL is a source of protein which contributes to the maintenance of muscle mass
Remove card sleeve, lid and fresh mint yoghurt dressing.Replace the lid loosely leaving a clear venting gap and heat on full power for 2 minutes (Car E-900W). Stir, and cover again then heat on full power for a further 1 minute until piping hot throughout. Let it stand for at least 30 seconds before tucking in. Enjoy straight out of the bowl or pop into one of your own.
Pour everything into a wok or saucepan and add 2 tbsp of water. Heat over a low to medium heat for 6-8 minutes, stirring occasionally until it's thoroughly hot. Then pop your BOL into a bowl and enjoy.
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