falafel bowls with roasted cauliflower & vegan tzatziki
These falafel bowls are easy to devour throughout the week thanks to these tasty and convenient ready-to-eat falafel balls from Yves Veggie Cuisine!
Servings 3
Ingredients
pickled red cabbage
- 4 C shredded cabbage (best to use a mandolin to get long shreds)
- 4 C warm water
- 1 C apple cider vinegar
- 2 tablespoon sugar
- 1 tablespoon sea salt
- 2 teaspoon cumin seeds
roasted cauliflower
- 8 C cauliflower florets (about 1 larger sized head of cauliflower)
- 2 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
falafel bowls
- 1 pkg Yves Veggie Cuisine Falafels (4 to 5 falafels per bowl)
- 6 C baby spinach (2 cups per bowl)
- 1 C finely chopped parsley (⅓ cup per bowl)
- 1 vine tomato, sliced into thin wedges (4 wedges per bowl)
- 1 C thinly sliced red onion (⅓ cup per bowl)
- 1 C diced cucumber (⅓ cup per bowl)
- ⅓ C pickled cabbage per bowl
- 1 C vegan tzatziki
Instructions
- To make the pickled cabbage combine everything in a large mixing bowl or container that has a lid. Refrigerate it for at least 12 to 14 hours.
- For the roasted cauliflower preheat the oven to 450°F.
- Toss the cauliflower florets in a large bowl with the olive oil and spices until coated well and lay out in an even layer onto a baking sheet.
- Bake for 25 minutes or until nicely roasted with colour.
- With 15 minutes left in baking time place falafels on another baking sheet and bake on the bottom rack of the oven until time is up.
- Prepare the vegan tzatziki in advance and have all your veggies sliced and diced as well. You can assemble the bowls individually in to-go containers. Leave the tzatziki in a separate container or small jar and add right before serving.
Notes
These meals will get you through 5 days in a row, since the falafels bowls make 3 servings and the lettuce wraps make 2 servings!
