Falafel Buddha Bowl
This weeks recipe is inspired by all the beautiful spring goodness finally sprouting & blooming up around up! If you live here on the west coast you will know we have had a rather long, cold and snowy winter. Our winters are usually quite rainy and windy but this year we were enchanted with many a winter wonderland type days. Which, needless to say has left the farm crops a little delayed.
Walks through the gardens are now looking hopeful with pop of colour and tiny buds are here to announce that Spring has arrived! Hayley and I feel so spoiled by the abundance of local markets and farm stands - for us, a trip down these close by country roads is better than shoe shopping. The Rootcellar being a favourite of both ours as well as Sun Wing Tomatoes and Dan's Market, both very close to Charlotte & the Quail here in the Saanich Peninsula.
Last Tuesday, we went out to The Rootcellar and Sun Wing Tomatoes and we were so happy to see all the fresh greens that we were instantly inspired to make this falafel buddha bowl. It has it all some raw, some cooked, some protein, some sweet and a whole lot of Middle Eastern flavour - full of bright colours and clean flavours. Fresh herbs of Spring balance out the aromatic spices that warm the soul - perfect for those sunny days that don't quite yet have the heat in the rays.
The components of this bowl are delicious as one, but pulled apart, you would have a beautifully stocked fridge with prepared components to play as you wish throughout the coming week...
Happy April friends!
xo
Falafel Buddha Bowl
Green sauce & tahini sauce
One large bunch of mint
One large bunch of cilantro
One large bunch of parsley
1 tsp fenugreek, crushed {with mortor pestal}
2 tsp cumin seeds, crushed
1/2 tsp chilli
1/2 tsp salt
4 cloves of garlic
2-4 green sping onion
1/2 cup lemon juice & zest of one lemon
1/2 cup olive oil
Reserve half of this sauce before putting in the tahini & water
Add 1/2 cup tahini
1/2 cup water
to remaining sauce
Quinoa
1/2 cup quinoa
1 cup of water
1/8 tsp turmeric
Stick of cinnamon
Salt and chilies to taste
Roasted Veg
one bunch of carrots
one yam
one head of broccoli
fresh dates (cut in half)
drizzle with evoo, salt and honey
Chickpea salad
I cup cooked chickpeas
handful fresh cilantro
handful fresh parsley
handful of fresh mint
4 radishes thinly sliced
roasted dates chopped
green sauce {from above}
olive oil & salt to taste
directions
preheat the oven to 450 degrees.
in a small pot add the quinoa, spices and 1 cup of water. bring to a boil then cover and simmer for 15 minutes.
to make the green sauce add all of the ingredients except the tahini in a food processor and blend. reserve half of the sauce and add tahini to the other remaining half.
line a baking pan with parchment paper, thinly slice the yam into thin medallions, slice the carrots lengthwise in half and then half again, break the broccoli into small florets and cut the fresh dates in half - removing pits. place the veggies & dates on the parchment lined pan and drizzle with extra virgin olive oil, salt and honey. roast for 10-12 minutes.
in a large bowl add the chickpeas, roughly chopped fresh parsley, cilantro and mint, add in some thinly sliced radish coins and the roasted dates (roughly chopped). toss with the green sauce {adding as much as you wish for flavour} and set aside.
to assemble the bowls. add in some quinoa, arrange the chickpea salad and roasted veg on top of the quinoa, drizzle with the tahini green sauce. serve!
if you are prepping for the week, consider doubling the recipes above - the green sauce, tahini dressing, aromatic quinoa, roasted veggies, and chickpea salad will all last for day in the fridge and make your meal creation that much quicker! roasted carrots, poached eggs, & tahini sauce on toast... ummmm yes please.