Pre-heat oven to 200 C. Arrange pumpkin slices, beetroot and red onion onto baking tray. Sprinkle with olive oil and season with salt and pepper to taste. Bake until golden, approx 40mins.
Meanwhile cook one serve LP rice as per manufacturers’ instructions.
Whilst vegetables are roasting and rice is cooking make falafels by adding all dry ingredients and herbs into bowl. Add garlic, oil and water and mix until combined. Divide mixture into 3 equal amounts and roll into balls.
Pre-heat pan over medium heat and fry falafels until crispy on outside, turning gently but frequently. Add chosen green leafy vegetables and fry for 1-2 minutes until just wilted.
Serve by adding rice to bowl, top with vegetables, falafels and if desired top with coconut yoghurt, mint & pepper.
If further protein is allowed add a small amount of toasted flaked almonds for crunch (4g almonds= 1g protein). **Almonds are high in protein so weigh carefully and use sparingly as per protein allowance.
*If using Jarrahdale pumpkin you do not need to count protein. If using any other pumpkin calculate protein as 65g pumpkin contains 1 g protein. If using english spinach/silverbeet or kale count as 35-45g contains 1 g protein.
While you have the oven on roast extra or other vegetables to use for other meals. Keep in airtight container in fridge for up to 3 days.