For the roasted veggies
1 head cauliflower
2 T olive oil
4 t cumin
salt and pepper to taste
For the bliss bowls
8-10 pieces of Lentil Falafel (see our Lentil Falafel recipe here)
2-3 cups of spinach
1-2 cups chopped red cabbage
1 jalapeno, cut into slices
1/4 cup crushed pistachios
Optional: tahini, lemon juice, honey, and/or olive oil for drizzling
Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan (a jelly pan works well because then the veggies don’t slide off). Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each plan with oil and sprinkle each pan with cumin, salt and pepper. Toss around on the pan to combine. Bake for 20-30 minutes – stir occasionally, but not too often otherwise you’ll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven an set aside to cool.
Bliss Bowl Assembly: Assemble spinach, red cabbage, falafel, carrots and roasted cauliflower in the bowls. Top with jalapeno and pistachios. Drizzle with tahini, lemon juice, honey, olive oil and salt and pepper as needed.
4 Servings Per Container (Servings Size 1/4 recipe)
Nutrition per serving
Adapted from: Pinch of Yum
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