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.
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.