Falafel Veggie Bowls with Tahini Dressing
A super filling, plant-based rainbow veggie bowl loaded with pomegranate arils, creamy avocados, sautéed asparagus, pepita seeds, homemade falafels, and the creamiest yogurt-tahini dressing. So simple and perfect for packed lunches all week long!
Ingredients
tahini dressing:
- ¼ cup tahini paste
- 1 teaspoon minced garlic or more to taste
- 3-4 tablespoons lemon juice
- ¼ teaspoon cumin
- 2 tablespoons hot water
optional salad toppings:
- 1 recipe homemade falafels baby spinach blood oranges/ navel oranges, asparagus, sliced avocados, pomegranate arils, pepita seeds
Instructions
- DRESSING: Combine the tahini paste, garlic, lemon juice, cumin, and salt and pepper in a bowl. Whisk to combine, then add hot water to help thin so it's easily pourable.
- VEGGIES: I sautéed the asparagus in 2 teaspoons of oil with some salt and pepper over medium-high heat for 1-2 minutes before adding them to the salad.
- ASSEMBLY: Arrange desired ingredients in a bowl and dress the salad with the tahini dressing.
