Falafel Veggie Bowls with Tahini Dressing
A super filling, plant-based rainbow veggie bowl loaded with pomegranate arils, creamy avocados, sautéed asparagus, pepita seeds, homemade falafels, and the creamiest yogurt-tahini dressing. So simple and perfect for packed lunches all week long!
Ingredients
- 1/4 cup tahini paste
- 1 teaspoon minced garlic (or more to taste)
- 3-4 tablespoons lemon juice
- 1/4 teaspoon cumin
- 2 tablespoons hot water
- 1 recipe homemade falafels
- 4 cups baby spinach
- 2 blood oranges/ navel oranges (sliced)
- 6 ounces asparagus (grilled or steamed and chopped)
- 1 haas avocado (diced or sliced)
- 1/4 cup pomegranate arils
- 3 tablespoons pepita seeds (for topping)
Instructions
- 1
DRESSING: Combine the tahini paste, garlic, lemon juice, cumin, and salt and pepper in a bowl. Whisk to combine, then add hot water to help thin so it's easily pourable.
- 2
VEGGIES: I sautéed the asparagus in 2 teaspoons of oil with some salt and pepper over medium-high heat for 1-2 minutes before adding them to the salad.
- 3
ASSEMBLY: Arrange desired ingredients in a bowl and dress the salad with the tahini dressing.
Cook it from the original
This recipe comes from littlespicejar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on littlespicejar.com