Roasted spring vegetables, crispy falafel, quinoa, greens and lemon-tahini for a fresh, nourishing 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 tbsp olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp 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 tbsp fresh cilantro, chopped
13 - 1 tsp ground cumin
14 - 1/2 tsp ground coriander
15 - 1/2 tsp fine salt
16 - 1/4 tsp freshly ground black pepper
17 - 1/4 tsp baking powder
18 - 3 tbsp all-purpose flour (or 3 tbsp chickpea flour for gluten-free)
19 - 2 tbsp 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 medium avocado, sliced
24 - 2 tbsp toasted pumpkin seeds
→ Lemon Tahini Dressing
25 - 1/4 cup tahini
26 - 2 tbsp freshly squeezed lemon juice
27 - 1 tbsp maple syrup
28 - 2 tbsp water, plus more to thin as needed
29 - 1/4 tsp fine salt
30 - 1 small garlic clove, finely minced
# How-To:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large bowl, combine asparagus, radishes, carrots and sugar snap peas with olive oil, sea salt and black pepper; spread in a single layer on the prepared sheet. Roast 18 to 20 minutes, turning once, until vegetables are tender and lightly caramelized.
03 - Place chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper and baking powder in a food processor. Pulse until a coarse, slightly textured mixture forms — avoid puréeing. Add flour and pulse briefly until mixture holds together when pressed.
04 - Divide mixture and shape into 12 small patties. Warm 2 tbsp olive oil in a large skillet over medium heat. Fry patties 3 to 4 minutes per side until golden and crisp; transfer to a paper-lined plate to drain.
05 - Whisk together tahini, lemon juice, maple syrup, water, salt and minced garlic until smooth. Adjust viscosity with additional water, tasting and adjusting seasoning as needed.
06 - Divide cooked quinoa among four bowls. Arrange baby greens, roasted vegetables, falafel, cherry tomatoes, avocado slices and pumpkin seeds over the grains. Drizzle each bowl with lemon-tahini dressing.
07 - Serve immediately while falafel are crisp. Refrigerate any leftover falafel up to 3 days or freeze for longer storage; keep dressing separate and reheat falafel briefly in a skillet to restore texture.
