Roasted spring vegetables, crispy falafel, quinoa and lemon-tahini for a bright, nourishing Mediterranean-inspired bowl.
# What You 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, ends 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 ounces) chickpeas, rinsed and drained
09 - 1/2 small 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, plus more to thin as needed
29 - 1/4 teaspoon salt
30 - 1 small garlic clove, finely minced
# Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - 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. Arrange in a single layer on the prepared sheet and roast 18–20 minutes, turning once, until tender and lightly browned.
03 - In a food processor combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper and baking powder. Pulse until coarsely combined — the mixture should hold together but not be puréed. Add the flour and pulse briefly to incorporate.
04 - Divide the mixture into 12 even portions and shape into small patties. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook the patties 3–4 minutes per side until golden and crisp. Transfer to paper towels to drain.
05 - Whisk together tahini, lemon juice, maple syrup, water, 1/4 teaspoon salt and minced garlic until smooth. Adjust texture with additional water to reach desired pourable consistency.
06 - Divide the cooked quinoa among four bowls. Top each portion with mixed baby greens, roasted vegetables, three falafel patties, halved cherry tomatoes, avocado slices and toasted pumpkin seeds.
07 - Drizzle the lemon-tahini dressing over each bowl and serve immediately.
