These vegan fully loaded fall falafel bowls are the perfect meal to complement a brisk autumn day. Vegan pumpkin-lentil falafel are nestled into roomy bowls alongside tangy millet tabbouleh, zesty pumpkin hummus, roasted cumin carrots, and warm pita bread. Although preparing each element of this festive meal requires a bit of preparation time, if you plan ahead and set aside about 1 ½ to 2 hours to cook early in the week, you'll be rewarded with nourishing comfort food for days.
Nestling a variety of nutrient-dense, plant-powered dishes into the confines of one roomy bowl is my absolute favorite way to eat.
There's something so satisfying about the range of colors, textures, and flavors that arise from such a combination, and it feels good to eat this way.
This vegan fully loaded fall falafel bowl is home to a few recipes I've shared on the blog in the past:
Plus, a quick and easy new recipe for roasted cumin carrots.
Oh yes, and warm pita bread, because it's hard to share a falafel bowl without including a bit of the chewy, doughy good stuff.
Although preparing each element of this festive meal requires a bit of preparation time, if you plan ahead and set aside about 1 ½ to 2 hours of cook time early in the week, you'll be rewarded with nourishing comfort food for the next several days.
To make these festive power bowls, you'll prepare the millet tabbouleh, pumpkin falafel, pumpkin hummus, and roasted cumin carrots in advance (or just before serving if you're sharing with a crowd).
When you're ready to enjoy, simply toss a little bit of each dish into a roomy bowl along with a few warm pita wedges.
Then, nosh, nosh away.
This meal is comforting, loaded with fiber and plant-based protein, and boasts an impressive array of trace minerals and vitamins. Specifically, it's packed with vitamin A, magnesium, vitamin k, vitamin c, iron, and folate.
For these reasons, I most love to enjoy it as an energizing, grab-n-go lunch to fuel me throughout the work day but it also makes for a vibrant and satisfying weeknight dinner, too. ♥
Vegan Fully Loaded Fall Falafel Bowls
- Prepare the pumpkin-lentil falafel, hummus, and tabbouleh in advance.
- For the roasted cumin carrots: Preheat the oven to 400F. Line a large jelly roll pan with parchment paper. Add the carrots to the pan, drizzle with the olive oil, and sprinkle with the cumin, sea salt, and black pepper. Toss to coat. Bake for 20 to 30 minutes, or until the carrots are tender and just beginning to caramelize.
- To serve: Spoon a bit of the hummus, tabbouleh, and roasted carrots into a bowl. Top with a few of the falafel. Drizzle the falafel with tahini, and serve alongside warm pita bread.
- Refrigerate leftovers in separate airtight containers for up to 1 week.