Falafel and roasted vegetable quinoa bowl

Falafel and Roasted Vegetable Quinoa Bowl - A Delicious and Nutritious Meal
Looking for a healthy and delicious meal that's easy to make? Try this Falafel and Roasted Vegetable Quinoa Bowl recipe! This dish is packed with protein, fiber, and nutrients, making it a great choice for a satisfying and nutritious meal.
Ingredients (serves 4):

For the falafel:

- 1 can chickpeas, drained and rinsed
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp olive oil

For the roasted vegetables:

- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper

For the quinoa:

- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt

For the dressing:

- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp salt

Instructions:

1. Preheat the oven to 400°F.
2. To make the falafel, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper in a food processor. Pulse until the mixture is well combined but still slightly chunky.
3. Add the flour and baking powder to the mixture and pulse again until well combined.
4. Form the mixture into small balls and flatten slightly to form patties.
5. Heat the olive oil in a large skillet over medium heat. Add the falafel patties and cook for 2-3 minutes on each side, until golden brown. Transfer to a baking sheet and bake for 10-12 minutes, until cooked through.
6. To make the roasted vegetables, toss the bell peppers, zucchini, yellow squash, and red onion with olive oil, oregano, salt, and pepper. Spread the vegetables out on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
7. To make the quinoa, rinse the quinoa in a fine-mesh strainer and transfer to a medium saucepan. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the quinoa is tender and the water is absorbed.
8. To make the dressing, whisk together the tahini, water, lemon juice, garlic, and salt in a small bowl.
9. To assemble the bowls, divide the quinoa among four bowls. Top with the roasted vegetables and falafel patties. Drizzle with the tahini dressing and serve.
This Falafel and Roasted Vegetable Quinoa Bowl is a delicious and nutritious meal that's perfect for lunch or dinner. The falafel patties are crispy on the outside and tender on the inside, while the roasted vegetables add a sweet and savory flavor. The quinoa is fluffy and nutty, and the tahini dressing adds a creamy and tangy finish. This dish is vegan, gluten-free, and packed with protein, fiber, and nutrients. Try it today and enjoy a healthy and satisfying meal!
Type of dish: Vegan Bowl
Main ingredients: Falafel, Roasted Vegetables, Quinoa