# What You'll Need:
→ Roasted spring vegetables
01 - 1 cup asparagus, trimmed and cut into 2-inch pieces
02 - 1 cup radishes, halved
03 - 1 cup baby carrots, halved lengthwise
04 - 1 cup sugar snap peas, ends trimmed
05 - 2 tbsp olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Falafel
08 - 1 can (15 oz) chickpeas, rinsed and drained
09 - 1/2 small onion, roughly chopped
10 - 2 cloves garlic
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp fresh cilantro, chopped
13 - 1 tsp ground cumin
14 - 1/2 tsp ground coriander
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 1/4 tsp baking powder
18 - 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
19 - 2 tbsp olive oil (for pan-frying)
→ Grain base
20 - 1 cup cooked quinoa (or cooked brown rice)
→ Greens and toppings
21 - 4 cups mixed baby greens (arugula, spinach, or spring mix)
22 - 1/2 cup cherry tomatoes, halved
23 - 1/2 avocado, sliced
24 - 2 tbsp toasted pumpkin seeds
→ Lemon-tahini dressing
25 - 1/4 cup tahini
26 - 2 tbsp freshly squeezed lemon juice
27 - 1 tbsp maple syrup
28 - 2 tbsp water (adjust as needed to thin)
29 - 1/4 tsp salt
30 - 1 small garlic clove, finely minced
# Directions:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large bowl, combine asparagus, radishes, baby carrots and sugar snap peas with 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet and roast 18 to 20 minutes, turning once, until tender and lightly caramelized.
03 - While vegetables roast, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper and baking powder in a food processor until coarsely combined but not puréed. Add flour and pulse just until the mixture holds together when pressed.
04 - Shape the mixture into 12 small patties. Heat 2 tablespoons olive oil in a large skillet over medium heat and pan-fry the patties 3 to 4 minutes per side until golden and crisp. Transfer to paper towels to drain.
05 - Whisk together tahini, lemon juice, maple syrup, 2 tablespoons water, 1/4 teaspoon salt and minced garlic until smooth. Add additional water, a teaspoon at a time, to reach the desired pourable consistency.
06 - Divide cooked quinoa among four serving bowls. Layer with mixed baby greens, roasted vegetables, falafel patties, cherry tomatoes, avocado slices and toasted pumpkin seeds.
07 - Drizzle each bowl generously with lemon-tahini dressing and serve immediately.
