Buddha bowl

Use whatever fresh vegetables or nuts you have in your fridge.

Ingredients

4 small	Carrots (Main)
¼ head	Cauliflower (Main)
3 Tbsp	Olive oil
2 tsp	Ground cumin
100 g	Mediterranean falafel mix (Main)
1 cup	Red cabbage, slaw
1 cup	Baby spinach, use up to 2 cups
¼ cup	Almonds, oven-roasted, chopped (Main)

For the dressing

2 Tbsp	Lemon juice
4 Tbsp	Tahini, roasted
4 Tbsp	Water
1 tsp	Honey

Directions

1. Preheat the oven to 200C. Cut the carrots into thin strips. Cut the cauli into florets or thick slices. Place in a large roasting pan. Drizzle with half the olive oil and sprinkle with the cumin, salt and pepper. Roast for about 10 minutes or until crisp-tender. Cool.
2. Roll the falafel mix into six, walnut-sized balls. Pan-fry in the remaining olive oil, until golden.
3. Place the ingredients neatly into two bowls and drizzle with the combined dressing ingredients.

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