Mindful Sodexo 
Curried falafel, pepper, pickled carrot, and fresh jalapeno over coconut quinoa with mint, cilantro, crushed peanuts, and Thai peanut sauce
Nutrition Facts:
Calories: 490, Carbs: 79g, Protein: 16g, Fat: 14g, Sat. Fat: 4g, Sodium: 630mg, Fiber: 10g
Prep Time: 20 to 30 minutes plus 2 days for marinating carrots Cook time: 30 to 45 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Advanced
Red Curry Falafel Quinoa Bowl
Ingredients
Prepare
Red Curry Falafel Quinoa Bowl
- 4 cups Coconut Quinoa
- 16 Red Curry Falafel
- 1 cup Marinated Carrots
- 1 cup roasted red peppers
- 1 small jalapeno cut into 20 very thin rings
- 8 teaspoons stemmed cilantro
- 4 teaspoons mint cut into thin ribbons
- 8 teaspoons crushed dry roasted, unsalted peanuts
- 1/2 cup Thai Honey Peanut Sauce
- 1. Place 1 cup of Coconut Quinoa in the bottom of each bowl.
- 2. Top each bowl with the following, going clockwise from the top:
- 4 Red Curry Falafel
- 1/4 cup Marinated Carrot
- 1/4 cup thinly sliced roasted red peppers
- 5 slices jalapeno pepper. - 3. Sprinkle 2 teaspoons of cilantro, 1 teaspoon of mint, and 2 teaspoons of crushed peanuts over each bowl.
- 4. Drizzle 2 tablespoons of Thai Honey Peanut Sauce over each bowl and enjoy immediately!
Marinated Carrots
- 1/2 cup hot water
- 1/3 cup granulated sugar
- 1/4 cup white vinegar
- 1/2 teaspoon kosher salt
- 1 cup matchstick carrots
- 1. Stir the sugar into the hot water until it dissolves completely. Add the vinegar and salt and stir until well combined.
- 2. Place the carrots in a lidded container. Pour the vinegar mixture over them and toss well to coat them. Cool quickly and keep covered in the refrigerator for 2 days before using. Drain the excess liquid before serving.
Red Curry Falafel
- 1/2 cup chopped yellow onion
- 1 roughly chopped garlic clove (about 1 1/2 teaspoons)
- 1 teaspoon roughly chopped jalapeno
- 1 cup chopped flat-leaf (Italian) parsley
- 1 (15-ounce) can low sodium chickpeas, drained (about 9 ounces by weight or 1 1/2 cups)
- 1 1/2 teaspoons red curry paste
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- 1/3 cup all-purpose flour
- 1. Preheat oven to 425 degrees Fahrenheit.
- 2. In a 3 or 4 cup food processor, pulse onion, garlic, jalapeno, and parsley until very finely chopped. Scrape down the sides
- 3. Add the chickpeas, curry paste, baking powder, cumin, coriander, cayenne and black pepper. Pulse 7 to 10 times until the chickpeas are well chopped and the ingredients are well blended.
- 4. Transfer the mixture to a medium bowl and stir in the flour.
- 5. Using a 3/4-ounce (#40) cookie scoop or rounded tablespoons, divide the mixture into 16 equal balls. Cover and refrigerate for at least 30 minutes and up to 2 days before using.
- 6. Bake at 425 degrees Fahrenheit for 24 to 28 minutes until firm, cooked through, and lightly golden with an internal temperature of at least 140 degrees Fahrenheit for 15 seconds. Keep warm until ready to use.
Coconut Quinoa
- 2 cups low-sodium vegetable stock
- 1 cup tricolor quinoa
- 1 teaspoon curry powder
- 4 teaspoons unsweetened shredded coconut
- 1/4 teaspoon kosher salt
- 1. Bring the stock to a simmer. Add the quinoa and curry powder. Cover and cook for 12 to 15 minutes or until liquid is absorbed and the “tail” pops out from the quinoa.
- 2. Add the coconut and salt. Stir to combine. Keep warm until ready to use.
Thai Honey Peanut Sauce
- 1/3 cup honey
- 2 tablespoons creamy peanut butter
- 1 1/2 tablespoons low-sodium soy sauce
- 2 teaspoons finely chopped green onion
- 1/8 teaspoon crushed red pepper
- 1. Whisk all ingredients together in a small bowl until well combined. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- Try cooking your falafel in the air fryer at 380 degrees for 15 to 20 minutes or until crispy and cooked to an internal temperature of 140 degrees Fahrenheit.
