Ok, so I totally dropped the ball on getting this posted last week.
Is anyone getting tired of hearing how busy I am all the time yet? 😉
Thursday was the final day of my short veggies week and the pièce de résistance was The Big Vegan Bowl.
I had a Green Monster for breakfast and leftover falafel for lunch, both were good but when I got home and started prepping dinner I was excited.
This meal takes a little bit of prep work, but luckily Youngest Daughter was having one of those moments where she wants to help make dinner so I let her prep some of the veggies…
We used spinach, shaved carrots, lightly sauteed purple cabbage, sweet potatoes, chick peas, quinoa, avocado and hummus. I forgot the hemp hearts, which I have but just forgot to add. AndThe GingerBeard Man added some siracha and sour cream to his because that’s how he eats literally everything.
This meal was by far my favorite. So much so that while we were eating, The GingerBeard Man and I kept asking each other why we don’t eat this every week… or every night. Because it tasted fantastic and it was super filling and you can feel great about all of the ingredients.
Now, here we are, making our grocery list for next week and The GingerBeard Man asked me for the recipe because he wants to buy enough stuff to make The Big Vegan Bowl for dinner every day next week. I told him I’d be down with having it for lunch every day next week too. It’s just that good. And even if you aren’t interested in being meat free, add some salmon or chicken to it and walk away knowing that you ate something that was super healthy.
ps. I feel like I have to tell you that while the Oh She Glows falafel recipe was fine, I think I will probably go back to using my go to recipe for falafels as they are so good and hold together really well. I usually bake mine in the oven instead of making them in the crock pot, but the combination of ingredients here is yummy!
*photo credit: Oh She Glows