This Harvest Grain Bowl features a wholesome blend of grains, crisp roasted vegetables, tender chickpea falafel, and creamy avocado goddess dressing—an irresistible bowl of nutritious joy perfect for lunch or dinner.
Author:Emma Harper
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 bowls 1x
Category:Main Course
Method:Roasting
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
UnitsScale
2cups cooked whole grains (quinoa, farro, or brown rice)
1 1/2cups cooked chickpeas or 8-12 store-bought falafel
1/2cup fresh parsley, chopped
1/4cup fresh cilantro, chopped
1 ripe avocado
1/2cup plain yogurt or vegan yogurt
2 tablespoons lemon juice
1–2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper to taste
Optional: seeds (pumpkin, sesame), lemon/lime wedges for garnish
Instructions
Preheat oven to 425 °F (220 °C). Toss chopped vegetables with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through.
If making homemade falafel, blend chickpeas, herbs, garlic, cumin, coriander, salt, and pepper in a processor. Shape into patties or balls and pan-fry in olive oil until golden and crisp. Or warm store-bought falafel.
Cook grains according to package instructions and fluff with a fork.
In a blender, combine avocado, yogurt, lemon juice, garlic, parsley, cilantro, olive oil, salt, and pepper. Blend until smooth and creamy. Add water to thin if needed.
Assemble bowls by layering grains, roasted vegetables, and falafel. Drizzle generously with avocado goddess dressing.
Garnish with extra herbs, seeds, and citrus wedges if desired. Serve fresh.
Notes
Swap grains for cauliflower rice or freekeh for variety.
Try grilled tofu or tempeh instead of falafel.
Roasted eggplant, beets, or carrots make great veggie substitutions.
Add harissa, cayenne, or sriracha to the dressing for heat.