This is a quick and easy dinner that tastes really good. It’s similar to a poke bowl in presentation, but instead of raw fish we are using falafel and we’re including some baked veggies as well as raw. It takes only as long to prepare as the rice takes to cook – you can roast the diced veg and make the tahini sauce while it’s cooking.

Its a flexible recipe, you can use quinoa instead of rice for the base and mix up the toppings with whatever veg you’ve got to hand. But try the tahini sauce as per the recipe at least once before trying anything different; the ginger and sesame notes make it a little bit special.

Cook about half a cup of brown rice or other grain per bowl / serving. Top this with roasted diced sweet potato and broccoli florets (if you chop them small they only need about 20 minutes in the oven at 200 degrees) and an assortment of raw veg like capscium, tomato and cucumber and avocado. Add 3 falafel to each bowl and then spoon on copious amounts of the tahini dressing to finish it off.

Tahini Sauce – Serves 4 rice bowls

5 tablespoons tahini

1 minced garlic clove

2 tsp ground ginger

Juice of a lemon or 1/4 cup vinegar

2 tsp honey

2 tbsp olive oil

2 tbsp sesame oil

salt to taste

cold water to thin the sauce as necessary

Mix all the ingredients together to create a creamy sauce. Add water as necessary to thin the sauce