Falafel and Bulgur Tabbouleh Bowl
with Sweet Potato, Baby Plum Tomatoes and Harissa Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- Cereals containing gluten
- Mustard
- Soya
- Wheat
- May contain traces of allergens
Fresh and herby, tabbouleh is widely popular in Middle Eastern cuisine. This vibrant salad is full of flavours and textures, making it the perfect veg-filled base for this Falafel and Bulgur Tabbouleh Bowl.
Ingredients
1 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
15 grams
Vegetable Stock Paste
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Harissa Paste
1 bunch(es)
Flat Leaf Parsley
160 grams
Falafel
(May be present: Cereals containing gluten, Mustard, Soya, Wheat)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel), then pop it onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic and fry for 30 secs, then stir in the bulgur and cook for another 30 secs.
Stir in the vegetable stock paste and water for the bulgur (see pantry for amount), then bring to the boil. Simmer for 1 min, then pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, cut the lemon into wedges.
Halve the baby plum tomatoes.
Pop the tomatoes into a medium bowl. Squeeze in some lemon juice and add the sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt, mix together well, then set aside for later.
In a small bowl, combine the yoghurt with half the harissa paste (add less if you'd prefer things milder). Set aside.
Roughly chop the parsley (stalks and all).
Once the bulgur is ready, fluff it up with a fork and stir in the parsley and remaining harissa paste.
Add a good squeeze of lemon juice and season with salt and pepper. Set your tabbouleh aside for now.
Just before the sweet potato is ready, place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.
Once ready, drizzle the honey (see pantry for amount) over the falafels and turn so they're nicely glazed.
Share your tabbouleh between your serving bowls.
Top the tabbouleh with your glazed falafels, roast sweet potato and dressed tomatoes.
Drizzle the harissa yoghurt over the falafels and sweet potato to finish.
Serve with any remaining lemon wedges for squeezing over.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-balanced bowl with complementary flavours; the harissa yoghurt adds a kick that some may find quite spicy, especially for younger diners.
- Ease of prep: Straightforward to follow and cook, though keep a close eye on the garlic when frying to avoid it burning.
- Suggestions: Add almond flakes for extra texture, or roast the tomatoes instead of dressing them raw to reduce oiliness. Consider adding green vegetables if the dish feels too hearty.
- Next-day meals: Saves well, making it a great option for lunch the following day.
