Plant Inspired Winter Bowl
Ingredients:
Yield: 4 bowls
- 5-7 carrots
- 1 head cauliflower
- 2 tbsp olive oil
- 4 tsp cumin
- Sea salt
- Black pepper
- Baked falafel (see recipe below)
- 2-3 cups spinach
- 1-2 cups red cabbage, chopped
- 1 jalapeno, sliced
- 1/4 cup pistachios, crushed
- Tahini dressing (see recipe below)
For the Baked Falafel
Yield: 8 patties
- 2 cups cooked lentils
- 1 huge handful (a cup or so) fresh cilantro leaves and stems
- 1 huge handful (a cup or so) fresh parsley leaves and stems
- half a jalapeño
- 1 1/2 tablespoons olive oil
- 1–2 cloves garlic
- a squeeze of lemon juice
- 1 teaspoon salt
- 1–2 tablespoons all purpose flour (sub a gluten free flour if needed)
For the Tahini Dressing
- 1/3 cup well-stirred tahini (Middle Eastern sesame paste)
- 1/3 cup water
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 garlic cloves, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon sugar (optional)
Getting it done:
For the Baked Falafel
- Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
- Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle. Form into 8 patties and bake for 18 minutes. Remove from oven and hold.
For the Roasted Veggies
- Preheat the oven to 400 degrees.
- Peel the carrots and cut them into thin strips and place them on a roasting pan.
- Chop the cauliflower into small florets and place on a separate roasting pan.
- Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine. Bake for 20-30 minutes. When the veggies are done, remove them from the oven and set them aside to cool.
- Bake for 20-30 minutes. When the veggies are done, remove them from the oven and set them aside to cool.
For the Tahini Dressing
- Blend all ingredients in a blender until smooth.
To serve
- Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini dressing and salt and pepper as needed. Top with 2 baked falafel.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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