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You are here Home » Vegan Fully Loaded Fall Falafel Bowls

4 Comments · September 25, 2017

Vegan Fully Loaded Fall Falafel Bowls

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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.

Vegan Fully Loaded Fall Falafel Bowls

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:

Pumpkin lentil falafel.

Millet Tabbouleh.

Pumpkin hummus.

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.

Vegan Fully Loaded Fall Falafel Bowls

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.

Vegan Fully Loaded Fall Falafel Bowls

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

📖 Recipe

Vegan Fully Loaded Fall Falafel Bowls
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5 from 1 vote

Vegan Fully Loaded Fall Falafel Bowls

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 bowl requires a bit of preparation time, if you plan ahead and set aside about 1 ½ to 2 hours of time to cook early in the week, you'll be rewarded with nourishing comfort food for the next several days.
Course Bigger Bites, Power Bowl
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 1 hour hour
Cook Time 30 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 6

Ingredients

  • 1 recipe Pumpkin-Lentil Falafel
  • 1 recipe Pumpkin Hummus
  • 1 recipe Millet Tabbouleh
  • 6 large carrots, peeled and cut into thin strips
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • Sea salt and black pepper, to taste
  • Tahini
  • Warm pita bread

Instructions

  • 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.

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Comments

  1. Abby @ Heart of a Baker says

    September 25, 2017 at 8:36 am

    Ohh I love love grabbing falafel for lunch, but now I can make it at home! Love the look of these! xo

    Reply
  2. Melissa Novotny says

    September 25, 2017 at 2:03 pm

    5 stars
    This looks incredibly healthy, filling, and comforting. There are so many flavors going on. I bet you don’t get bored eating this dish. Thanks for sharing.

    Reply
  3. Celeste says

    September 25, 2017 at 9:19 pm

    I can't wait to try this! It looks so satisfying.

    Reply
  4. Johanna says

    September 25, 2017 at 11:05 pm

    All I can say is yum. This looks filling and yummy without the guilt. So up my alley!

    Reply

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