YOUR SOLIN GENERATED RECIPE
Crispy Baked Falafel with Roasted Butternut Squash and Brussels Sprouts over Lemon Flax Brown Rice
Enjoy a vibrant and satisfying meal featuring crispy baked falafel paired with tender roasted butternut squash and Brussels sprouts, all served atop a zesty lemon-infused brown rice enhanced with a touch of flaxseed. A drizzle of creamy nonfat Greek yogurt ties the dish together for a well-rounded and nutritious experience.
INGREDIENTS
5 pieces Baked Falafel (150g total)
100g Roasted Butternut Squash
100g Roasted Brussels Sprouts
3/4 cup Cooked Brown Rice (approx. 150g)
1 tsp Flaxseed Meal (3g)
Juice and Zest of 1 Lemon
1/2 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare the falafel mixture using chickpeas and your preferred spices, form into small patties or balls, and place them on a baking sheet lined with parchment paper.
Peel and cube the butternut squash and trim the Brussels sprouts, halving them if necessary. Toss both vegetables with a light drizzle of olive oil, salt, pepper, and any additional herbs or spices you enjoy.
Arrange the vegetables on another baking sheet and roast in the oven alongside the falafel. Bake the falafel for about 20-25 minutes until lightly crispy, and roast the vegetables for 20-25 minutes until tender and caramelized.
While the falafel and vegetables are baking, prepare the brown rice according to package instructions. Once cooked, stir in 1 teaspoon of flaxseed meal, and add the fresh juice and zest of one lemon to brighten the flavor.
Plate your dish by layering the lemon flax brown rice at the base. Arrange the roasted butternut squash and Brussels sprouts on top, then nestle the crispy baked falafel over the vegetables.
Finish by drizzling 1/2 cup of nonfat Greek yogurt over or on the side, allowing you to mix as you enjoy a balanced, nutritious meal.