Deconstructed Falafel and Roasted Veggie Bowls

Alright. These bowls are good. They are filling and they are perfect for prep-ahead lunches or dinners. You seriously barely have to do anything. This is a lazy-man’s bowl. Seriously. Pinterest is full of easy five-ingredient baked falafel recipes. This is even easier. ZERO food processor required and no bake-time for the falafel, hence “deconstructed”. On another positive note, these bowls are super nutrient-dense, vegetarian and vegan friendly, and packed with tasty Middle Eastern flavor!

Servings: 6

Ingredients:

1 head cauliflower, cut into florets

6 large carrots, cut into strips

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon cinnamon

2 teaspoons turmeric

Salt and pepper to taste

1 can chickpeas, rinsed and drained

3 large tomatoes, diced

1/4 cup cilantro, roughly chopped

1/4 cup parsley, roughly chopped

1 tablespoon olive oil

2 cups shredded cabbage

3 cups baby spinach

Jalapenos, sliced (optional)

1 lemon

Tahini for drizzling

Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Use olive oil cooking spray to grease a cooking sheet. Place the cauliflower florets and the carrots on the cooking sheet. Spray lightly with olive oil cooking spray.

Mix all of the spices together, including salt and pepper.

Sprinkle half of the spice mix over the cauliflower and carrots and roast in the oven for 20-30 minutes until brown, stirring half way through. If you want the veggies to be more browned, leave them in the oven for an additional 10 minutes.

While the veggies are cooking, combine the chickpeas, diced tomatoes, cilantro, parsley, olive oil, and some lemon juice (to taste) in a large bowl. Season with salt and pepper. Set aside.

You may choose to serve this as one large dish or as 6 individual servings. For 6 individual servings, divide up the spinach and cabbage and place at the base of each bowl. Add sliced jalapenos to each bowl (optional). Top each bowl with 1/6 of the chickpea mixture. Once the veggies are done roasting, divide them into 6 servings.

If doing one big serving – just arrange everything in a large bowl or platter.

Top with lemon juice and tahini.

Enjoy!

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