bowl meal

This falafel salad bowl is the ultimate Mediterranean inspired bowl meal! It features a baked vegan falafel recipe and creamy cilantro dressing.

Baked Falafel Salad Bowl

chickpeas

garlic

½ large or 1 small red onion

parsley

cilantro

cumin

coriander

cayenne pepper

kosher salt (do not substitute table salt)

olive oil

red cabbage

cucumber

cherry tomatoes

lettuce

Greek yogurt

lemon or lime juice

tahini

salt

cilantro leaves

water

Soak chickpeas 1 hour. Preheat oven to 375°F.

Peel the garlic; place them in the bowl of a food processor and process until minced. Peel the onion and cut it into rough chunks; add to the bowl and process again until chopped. To the bowl, add soaked chickpeas, parsley, cilantro, cumin, ground coriander, cayenne pepper, kosher salt, and olive oil. Process until smooth and a dough comes together, stopping occasionally to scrape down the sides of the bowl.

Line a baking sheet with parchment paper. To form the falafel patties, take a few tablespoons of dough, roll it into a ball and then pat it flat. Keep the patties as uniform as possible so they have a similar thickness. Bake the patties for 24 minutes, flipping halfway through.

Meanwhile, make the creamy cilantro dressing: Peel the garlic cloves. Place all ingredients for the dressing into a blender and blend until smooth.

Thinly slice the red cabbage and cucumber. Cut the cherry tomatoes in half. Clean the salad greens.

To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle with dressing and serve.

Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes &amp; creamy, garlicky avocado mash!

Cauliflower Rice Bowls

/ potatoes

grape seed oil oil

cinnamon

smoked paprika

fine-grain sea salt

sesame oil

scallions (, trimmed and thinly slices)

apple cider vinegar or rice vinegar

tamari

chile-garlic paste

chives

avocado (halved, pitted and peeled)

lime juice

garlic (minced)

Sea salt (to taste)

Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper.

Place the sweet potatoes on the lined baking tray, drizzle with the oil, and sprinkle with the cinnamon, paprika and a good rpinkle of sea salt. Toss to coat.

Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark.

For the Roasted Sweet Potatoes

Add the cauliflower florets to the bowl of a food processor. Pulse to finely chop into pieces roughly the size of rice grains. If you don&#039;t have a food processor grate the cauliflower instead using the medium holed size of a box grater.

Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally.

In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the "rice" develops a slight golden colour and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.

For the Spicy Cauliflower Rice

In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste.

For the Avocado Mash

Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash.

To assemble

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Baked Falafel Salad Bowl

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The most viewed bowl meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Falafel Salad Bowl

Cauliflower Rice Bowls

The most viewed bowl meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine