Buddha Bowl with Falafel & Kimchi

1. If you are making your own falafel, prepare the Outcast Falafel Mix according to the package instructions. Bake in the oven or fry in olive oil.
2. To prepare the seasonal veggies:

   Beetroot – leave the skin on and drizzle with a little olive oil, then wrap tightly in foil and place in a baking dish. Roast in a preheated oven at 180°C for about 20–30 minutes, until a knife glides into them with no resistance. Remove from the foil and let them cool slightly before sliding the skins off. Quarter and set aside.

   Onions – peel and quarter, quarter again and place on the same tray as the beetroot. Drizzle with a little oil and toss to coat before seasoning.

   Carrots – now here’s a little secret (a simple way to the most insanely delicious carrots). Peel and chop on the diagonal. Heat one tablespoon of butter in a small pot with a fitting lid. Once the butter is melted, add the carrots and toss to coat. Place the lid on the pot and reduce the heat to medium-low. Allow to steam for about 8–12 minutes, checking on them about halfway through to make sure the heat is not too high. They will steam and not lose any flavour! We found this amazing tip from local foodies Nikki Werner & Brandon de Kock’s book, Cook. Better.

   Broccoli –  You can oven roast the florets or steam.

   

3. Now for the rice. This rice method is inspired by Deliciously Ella. Rinse one cup of Jasmine rice until the water runs clear. Place in a pot and add just over one cup of water. Bring to the boil without a lid, then turn down the heat and place the lid on. Allow to steam cook for 15 minutes. Turn the heat off but leave the lid on for another 10 minutes. Fluff with a fork before adding the coconut milk, soya and lime juice.
4. Divide the rice between four bowls and top with the veggies, kimchi and a drizzle of Pesto Princess Coriander & Chilli Pesto (you can thin the pesto a little by adding a few tablespoons of hot water or sesame oil).

   

And enjoy!