Roasted spring vegetables, pan-fried chickpea falafel, quinoa, greens and lemon-tahini for a fresh, nourishing bowl.
# What You'll Need:
→ Roasted Spring Vegetables
01 - 1 cup asparagus, trimmed and cut into 2-inch pieces
02 - 1 cup radishes, halved
03 - 1 cup baby carrots, halved lengthwise
04 - 1 cup sugar snap peas, trimmed
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Falafel
08 - 1 can (15 oz) chickpeas, rinsed and drained
09 - 1/2 small yellow onion, roughly chopped
10 - 2 cloves garlic
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon baking powder
18 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
19 - 2 tablespoons olive oil (for pan-frying)
→ Grain Base
20 - 1 cup cooked quinoa (or cooked brown rice)
→ Greens & Toppings
21 - 4 cups mixed baby greens (arugula, spinach, or spring mix)
22 - 1/2 cup cherry tomatoes, halved
23 - 1/2 avocado, sliced
24 - 2 tablespoons toasted pumpkin seeds
→ Lemon Tahini Dressing
25 - 1/4 cup tahini
26 - 2 tablespoons freshly squeezed lemon juice
27 - 1 tablespoon maple syrup
28 - 2 tablespoons water (add more as needed to thin)
29 - 1/4 teaspoon salt
30 - 1 small garlic clove, finely minced
# How-To Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper; arrange a work area for shaping the falafel and prepping vegetables.
02 - In a large bowl, toss asparagus, radishes, baby carrots and sugar snap peas with 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; spread in a single layer on the prepared sheet and roast 18–20 minutes, turning once, until tender and lightly browned.
03 - While vegetables roast, combine chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper and baking powder in a food processor; pulse to a coarse, cohesive texture (do not purée). Add 3 tablespoons flour and pulse until mixture holds when pressed.
04 - Shape the mixture into 12 small patties. Heat 2 tablespoons olive oil in a skillet over medium heat and cook the patties 3–4 minutes per side until golden and crisp; transfer to paper towels to drain.
05 - Warm the cooked quinoa (or brown rice) as needed and divide evenly among four bowls as the base for the bowls.
06 - Whisk together tahini, lemon juice, maple syrup, 2 tablespoons water, 1/4 teaspoon salt and minced garlic until smooth; add additional water, a teaspoon at a time, to reach a pourable consistency.
07 - Top each portion of quinoa with one quarter of the baby greens, roasted vegetables, three falafel patties, halved cherry tomatoes, avocado slices and toasted pumpkin seeds; drizzle generously with the lemon-tahini dressing and serve immediately.
