Falafel and Tabouli Poke Bowl

Serves 2, Prep and Cook 20 mins

250g packet microwave brown rice and quinoa blend 2 tblsps olive oil 225g packet falafel 1 tomato, deseeded,

finely chopped

2 tblsps finely chopped

fresh parsley

1 tblsp finely chopped

fresh mint

1 tblsp lemon juice 60g baby spinach leaves 1 small Lebanese

cucumber, thinly sliced 30g snow pea sprouts Hummus and lemon

wedges, to serve

1 Heat rice and quinoa blend according to packet directions. Place in a large bowl. Cool slightly.

2 Heat half the oil in a large, non-stick frying pan over medium heat. Add falafel. Cook, turning occasionally, for 2 to 3 minutes, or until golden brown and warmed through. Remove from pan.

3 Add tomato, parsley, mint, juice and remaining oil to rice and quinoa blend. Stir to combine.

4 Divide rice and quinoa mixture, spinach, cucumber, falafel and sprouts among serving bowls. Serve with hummus and lemon wedges.