For those of you guys doing my January Veggie challenge, on Instagram keep up the awesome work! I’ve loved seeing your posts! Remember, you can jump in at any time this month. See my 1/1 post and the January Veggie Challenge Highlight for more info and the graphic to use. And of course, you can DM me with questions.
This week’s recipe inspo is a Deconstructed Falafel Bowl, one of my favorite easy veggie-filled dinners because it comes together in 30 minutes. Enjoy!
Deconstructed Falafel Bowl
2 15-oz can chickpeas, rinsed and tried
2 tablespoon plus 2 teaspoons olive oil
2 teaspoon each paprika, cumin, and garlic salt
2 teaspoons olive oil
4 cups riced cauliflower
Sea salt and pepper to taste
4 cups chopped kale, spinach, or other leafy greens
2 cup sliced cherry tomatoes
2 teaspoons lemon juice
Optional garnishes: fresh parsley, feta cheese, hummus or tzatziki
-Preheat oven to 400 degrees F.
-Rinse and dry chickpeas and toss with 2 tablespoons olive oil and spices.
-Spread chickpeas on a baking sheet and roast at 400 for 20 – 25 minutes or until crispy. Shake a few times to prevent sticking and burning. Set aside.
-Meanwhile, in a large skillet, heat remaining 2 teaspoons olive oil. Add cauliflower rice and stir until it begins to soften. Add greens and tomatoes. Cook until the greens are slightly wilted. Take off heat and squeeze in lemon juice. Set aside.
-Divide cauliflower rice mixture between 2 bowls. Top bowls with crispy chickpeas. Garnish with fresh parsley, feta, hummus, and/or tzatziki.
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