Zesty Summer Falafel Bowls

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All of those pretty colors. Guys, look at all of those pretty colors!! Doesn’t that just scream summer lovin’ to you? ♥

There are few things that I love more than a colorful palate. All of those fresh, vibrant veggies complementing each other on a beautiful summer day, like…does it really get that much better than this? What if we were to throw in some delicious Crispy Oven Baked Falafel into the mix? Oh, I went there… I totally did.

Guys, let’s just take a moment to soak in all of that bliss …*ahhh*. This is great, so great.

What I love about these Zesty Summer Falafel Bowls is that fact that there really aren’t any hard and fast rules when it comes to assembling these beauts. You can literally use whatever veggies you may have on hand. You can even go as far as to not use the Lemon Beet Hummus and settle for a different flavor that you may have (it’s okay I’ll forgive you). I wouldn’t advise skipping out on the falafel however. You don’t want to. Trust me on this.

I think that the Lemon Beet Hummus adds that perfect contrast in terms of both color and flavor. We also can’t forget about those sunny strips of sauteed garlic bell pepper, or the sauteed sweet potato, or that creamy Tzaziki sauce drizzled on those seasoned cucumbers….all sitting on a bed of fresh spinach *drifts off into a food daze* .  This is literally one of those meals that I could eat (have been eating) all day every day all summer long and it’s totally okay because it’s healthy, and delicious, and you need this.

Yields 4 Servings

Zesty Summer Falafel Bowls

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

• 12-14 Crispy Oven Baked Falafel
• 4 Tbs Lemon Beet Hummus
• 4 Cups Fresh Spinach
• ¾ English Cucumber, medium sized
• 1 Bell Pepper, chopped
• 1 Sweet Potato
• 2 Slices Pita Bread, toasted and cut into eighths
• Dash of Sea Salt and Black Pepper
• 2 Cloves Garlic, minced
• Sesame Seeds (garnish)
For the Tzaziki Drizzle:
• ½ Cup Plain Greek Yogurt
• ¼ English Cucumber
• 1 Tbs Chopped Fresh Dill
• 1 Tbs Garlic Powder
• Pinch of Sea Salt

Instructions

1. Place peeled sweet potato in a medium saucepan filled with water and bring to a boil. Cook until sweet potato is tender and you can easily pierce with a fork. Cut into small cubes.
2. Spray skillet with cooking spray and saute garlic for a few minutes over medium heat until golden. Add chopped bell pepper to pan and saute for approx 5 minutes until bell pepper is just slightly tender. Remove peppers from pan, leaving the sauteed garlic behind. Spray pan with a little more cooking spray and add sweet potato. Saute for a few minutes until you notice the potato is slightly browning. Season with salt and pepper and remove pan from heat.
Assembling the Bowls:
3. Add a cup of spinach to the bottom of each bowl. Top with sweet potatoes, bell pepper, sliced cucumber and a tablespoon of hummus. Add 3-4 falafel and ½ of a pita to each bowl.
For the Tzaziki Drizzle:
4. Add Greek yogurt, cucumber, dill, garlic powder and salt to the bowl of a food processor. Pulse until there are no large chunks of cucumber. Drizzle over falafel bowls.

Notes

Note: Tzaziki drizzle will have a more watery texture compared to traditional Tzaziki dip. You may reduce the amount of cucumber in order to adjust thickness to personal preference.

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