International Falafel Day calls for a special power bowl. Pulling this together is a breeze, since I used Afia Foods pre-made falafel. I purchase this product at my local grocery store, but you can order their product online, as well. The chickpeas & carrots are lightly seasoned & prepared stove top. I also used frozen cauliflower rice, making this super simple to put together. Just put a bed of greens on the bottom of your bowl and you’re all set!
Here is the link to all the places you can order Afia Foods products: https://www.afiafoods.com/shop
Falafel Bowl w/Chickpeas, Carrots & Turmeric Cauliflower Rice
- 1 bag of Afia Foods Falafel, prepared according to package directions
- Salad mix (I used HEB Organic Power Greens)
- Turmeric Cauliflower Rice:
- 1 bag of frozen cauliflower rice, prepared according to package directions
- 1 TBS olive oil
- 1/2 small red onion, finely chopped
- 1 tsp turmeric
- Dash of cayenne
- Juice of 1 lemon
- S & P to taste
- Chickpeas and Carrots:
- 1 (15 oz) can chickpeas, drained & rinsed
- 2 garlic cloves, rough chopped
- 1 TBS olive oil
- 1 tsp ground cumin
- 1 tsp corainder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 3 sliced carrots
- Tahini Paste
- Black Sesame seeds
- Red Pepper Flakes
- Lemon slices
- Sea salt & pepper
- Chick Peas and Carrots:
- Heat oil in a medium saucepan over medium heat. Add the chickpeas and spices, and toss to coat. Cook for a minute. Add carrots and 1/4 cup water. Cover and cook for 5 minutes or until carrots are cooked al dente.
- Cauliflower Rice:
- Heat oil in a medium saucepan over medium heat. Add onions and a pinch of salt and cook until translucent.
- Add turmeric and mix in for a few seconds.
- Add the prepared cauliflower, salt and cayenne, and mix in. Add lemon juice and add salt & pepper, to taste. Cover and set aside.
- Bowl Assembly:
- Place salad mix on bottom of the bowl. Add falafel, turmeric cauliflower rice & chickpeas & carrots on top. Drizzle with a bit of tahini paste, a squeeze of lemon and olive oil. Sprinkle with red pepper flakes, black sesame seeds, sea salt & black pepper.
This has to be one of my favorite bowls. We fried up small cubes of smoked pork belly we had in the freezer. You can find the info on how we made our pork belly here: Smoked Pork Belly I then prepared my famous fried rice (that’s what I call it!). You can find that recipe here: Asian Rice Bowl
I tossed the fried pork belly pieces in hoisin sauce. I built the bowl by first adding the fried rice and some grilled pineapple chunks, added the fried pork belly on the side, a 7 minute egg and some cucumber. Topped it all with some cilantro and red pepper flakes. It was delish!
Remember, when I made SMOKED SALMON w/ROASTED ORANGE CAULIFLOWER, PURPLE POTATOES & BROCCOLINI ~ well, here are the leftover in a SALAD BOWL ~ put it on a bed of POWER GREENS & added AVO, TOMS, some SPROUTS & drizzled it all w/LEMON JUICE & EVOO. I’m ready for spring & this bowl just got me one step closer! How to can be found here: Smoked Salmon w/Roasted Orange Cauliflower, Purple Potatoes & Broccolini
This bowl tasted so good after all the rich food I had in NOLA! Just drizzled some olive oil, a squeeze of lime & a bit of sea salt and cracked pepper. Served with old school saltines. Happiness in a bowl!
I love to get inspiration from Instagram and Pinterest. The savory oats @clemfoodie posted a few days ago made my mouth water! So, here is my version of SAVORY PORRIDGE w/GREENS, AVOCADO & a 7-MINUTE EGG. It turned out so creamy, and was satisfying enough for dinner. The hubs loved it, and hubs is not the biggest fan of oatmeal. I think I have a convert!
Savory Porridge w/Avocado, Greens & a 7-Minute Egg
- 1 cup Bob’s Red Mill steel cut oats
- 1 1/2 cups filtered water
- 1 1/2 cups milk
- 1 tsp chicken bouillon (I used Better Than Bouillon organic bouillon)
- 1 tsp salt
- 1/2 tsp cracked pepper
- 3 TBS goat cheese
- Salt and pepper
- 2 7- minute eggs
- 1 avocado
- Spring mix with baby spinach, arugula & Italian parsley (my local grocer sells this mix)
- Olive oil, paprika, red pepper flakes & cracked pepper for garnish
- Cook the oats according to package directions with the water, milk, bouillon, salt and pepper
- While oats are cooking, prepare the 7-minute egg. When done plunge in ice water for 4-5 minutes (so that it is easy to peel)
- To serve, place the desired portion in a bowl, and top with the avocado and a bit of the spring mix. Cut the egg in half and place on top. Drizzle the oats with olive oil, and sprinkle with desired amount of paprika, red pepper flakes & cracked pepper.
This bowl is one of my favorites! The secret is the fish sauce, dry sherry, sesame oil & soy sauce….AND all of the awesome veggies. This recipe makes a lot, so it’s great for meal prep, a family, or anyone that likes yummy leftovers!
Asian Chicken & Rice Bowl
- 1 cup brown rice (or white rice), cooked and cooled
- 4 TBS sesame oil
- 2 carrots, chopped into small pieces
- 1 package of shaved Brussels sprouts
- 2 garlic cloves, minced
- 2 bunches green onions, chopped (white part will be cooked, green is for garnish)
- 1 red bell pepper, julienned
- 3 cups bean sprouts
- 3 cups sliced mushrooms
- 1 8 oz. can of sliced water chestnuts
- 1 cup frozen peas
- 1 TBS fish sauce
- 2 TBS dry sherry
- 2 TBS soy sauce
- 2 grilled chicken breasts, chopped into small pieces
- Sriracha and basil for garnish (and the reserved green onion tops)
- Heat sesame oil in a large wok or pan and add carrots. Cook on high for 4 minutes and add the Brussels sprouts and cook for 4 more minutes
- Turn heat to medium high and add garlic, white tops of green onions & bell pepper, and continue cooking
- Add all the other vegetables, fish sauce, sherry & soy sauce. Continue on medium high and combine well.
- Add cooked rice & chicken and combine. Turn off heat.
- Serve in bowls and garnish with green onions, basil and sriracha
- Note: This is also great with a poached or fried egg on top.