Spinach Falafel Bowl
Ingredients
- Cooked brown rice 2 cups Falafels (pre-made or homemade), 8 pieces Cucumber and carrot salad (shredded cucumber and carrot), 1 cup Roasted Mediterranean vegetables (zucchini, eggplant, bell peppers), 1 cup Sautéed garlic spinach, 1 cup Pickled red onion, 1/2 cup Garlic pita chips, 1/2 cup Mediterranean herb blend (oregano, thyme, rosemary), 1 tablespoon of each Paprika- 1 tsp Garlic Powder- 1 tsp Salt & Pepper- pinch of each, to taste A Taste Of Florence Olive oil, 2 tablespoons Honey Lime Hot Cherry Pepper Vinaigrette (see recipe below), to taste Lemon wedges, for serving
Instructions
- Prepare the falafels according to package instructions or your preferred homemade recipe. Cook the brown rice according to package instructions.
- Preheat the oven to 425°F (220°C). Toss the zucchini, eggplant, and bell peppers with the Mediterranean herb blend and olive oil in a large bowl.
- Spread the vegetables out in a single layer on a baking sheet drizzle with oil and Mediterranean herb blend, garlic powder, paprika, salt & pepper and roast for 20-25 minutes.
- Sauté the garlic spinach in a pan over medium-high heat until wilted. In a bowl, layer the cooked brown rice, roasted Mediterranean vegetables, sautéed garlic spinach, and falafels.
- Add the shredded cucumber and carrot salad and pickled red onion on top of the bowl. Sprinkle the garlic pita chips over the bowl.
- Drizzle the Honey Lime Hot Cherry Pepper Vinaigrette over the top of the bowl. Serve with lemon wedges on the side & enjoy!
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