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Roasted Vegetable Falafal Bowl

Roasted Vegetable Falafal Bowl

Roasted Vegetable & Falafels


It’s fall, the weather is getting colder and we want to keep all those good vegetable eating habits from the summer….what to make? Roasted Vegetable and & Falafel bowls. This is a weekly staple in my house, it varies based on what’s in season and what’s in the fridge and it can be flavoured how you like it.
This week in our roasted vegetable bowl, we featured garden carrots, broccoli and cauliflower, fennel bulb, red cabbage, avocado and beets. Think of all the vegetable options and variations that could be made with just what you have in the fridge. We’ve added, shallots, green onion, garlic, yams, tomato, peppers, beans, asparagus, turnips, kale, okra, chickpeas, brussels sprouts, leeks…you get it.
As bite sized pieces are being prepped on the baking sheet, we pick about 4-5 spices we can season the vegetables with while they roast. Cauliflower got garam masala, broccoli got lemon pepper, smoked salt on the cabbage, just salt and pepper on the fennel and everything got a spray of olive oil before it was seasoned. We have also used turmeric, curry powder, spice blends, like chili & lime or butter chicken, the options are only limited to your imagination and spice cupboard. If you are using lime or lemon juice, bar-b-q sauce or another liquid item, then prepare them in a bowl and toss the liquid to coat, before adding to the baking sheet. Love roast vegetables? Try our Roasted Broccoli & Cheddar Soup, df, nf or maybe make this and serve it in the  Gluten free, Vegan Bread Soup Bowls.
We made our hummus recipe for the side. The  falafels are 100% my husband’s creation from his blog  Cookin’ It Easy . They are amazing and worth it; they pair with roasted vegetable bowls perfectly. These are a prepare the day ahead kind of recipe, you need to get and soak dried chick peas. You can’t used canned and not chana (chickpea flour) either, the texture will be wrong and the falafels won’t hold together. However, while the vegetables are roasting you can fry the falafels and the meal times up to be ready to eat in about 25-30 minutes depending on your oven and roasted vegetable preferences. We also add some fresh vegetables like avocado, pickled turnips, cold tomato, pickles, cucumber, olives andtahini dressing (recipe also on  cookin’ it easy). Not feeling Mediterranean, then make the bowls all Mexican themed with salsa and vegan hemp sour cream dressing. Swap falafels for roasted chickpeas (use the canned type) and its a whole new meal.

Roast Vegetable Bowls

Roasted Vegetable Bowls

Prep Time5 mins
Cook Time30 mins
Course: Main Course
Servings: 3 people

Equipment

  • bowl
  • baking sheet

Ingredients

  • 3 cups broccoli spears
  • 2 tbsp olive oil (to spray on vegetables)
  • 3 cups cauliflower
  • 3 each beets
  • ½ fennel bulb and some flutes but no hair
  • 2 cups carrots
  • ¼ red cabbage
  • 1 avocado
  • 9 grape tomatoes
  • 3 tbsp sesame seeds (garnish)
  • 9 falafels (from Cookin' It Easy website)
  • ¾ cup hummus (our recipe)
  • cup tahini dressing

Spices we added (all sprinkled over top before baking - not measured)

  • 2 tbsp lemon pepper
  • 1 tbsp garam masala
  • 2 tsp smoked salt
  • 2 tsp sea salt
  • 1 tsp pepper

Instructions

Prepare Vegetables

  • All vegetables should be clean, cut into bite sized pieces and either tossed in oil and seasoning or spray oiled and sprinkled with seasoning.
  • Each type of vegetable is seasoned differently, but try to keep them in a theme of flavours that pair well. Mexican, Mediterranean, Asian fusion, Japanese (teriyaki & miso), Thai, Indian, the sky is the limit.
  • Lay them flat and level on a baking sheet or two. Roast in oven on 400° F for 25-30 minutes, until broccoli starts to turn black.
  • While vegetables are roasting, make dressings, dips, etc and prepare cold vegetables to accompany.


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