Less vegan but still very good.
Ingredients:
Per bowl:
- 1/4 cup cooked rice (I used basmati)
- 1/2 tablespoon pesto (I used genovese pesto)
- Handful of baby spinach
- 2-3 falafel - recipe link here
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes (a handful of diced cherry tomatoes should do the trick)
- Alternatively, you can use 1/2 cup balela salad instead of the tomato and red onion (recommended, available at Trader Joe’s or you can make it yourself)
- 1/4 cup hummus (store bought, or you can make your own. I like using the tabbouleh style hummus from Trader Joe’s)
- 1 serving tzatziki (1/4 recipe - link available here)
- feta, as garnish
- parsley, as garnish
- fresh cilantro and/or mint, as garnish (optional)
- 1 tablespoon lemon juice (optional)
For my vegan readers: skip the tzatziki, feta, and make sure that the pesto you’re using is vegan (or skip that too).
Instructions:
- Chop baby spinach
-
In a small bowl, add the rice and pesto and mix.
-
Assemble! You can create a layered bowl:
- base layer: pesto rice and spinach
- middle layer: falafel, tzatziki, hummus
- top layer: onion, tomato, feta, parsley, cilantro, mint, lemon juice
-
Alternatively, you can create a compartmentalized bowl like I did:
- base layer: spinach
- add falafel, rice, tzatziki, hummus, tomatoes, and onions in a respective area of the bowl each
- top with feta, parsley, cilantro, mint, lemon juice.
-
Makes a pretty good meal prep too!
