Ingredients
- 4 cups chopped baby spinach
- 2 cups cooked brown rice or cauliflower rice
- 1 cup chopped purple cabbage
- 12–16 baked falafel patties
- 2 cups Israeli salad (chopped cucumber, tomato, onion)
- 1/2 cup hummus
- 1/2 cup tzatziki
- 1/4 cup harissa (optional)
- 1/4 cup crumbled feta
- 1/4 cup pickled onions (optional)
- Tahini dressing as needed
- Pita bread or pita chips for serving
Instructions
- Prepare falafel by baking until golden and crispy.
- Cook brown rice or prepare cauliflower rice.
- Chop vegetables and mix Israeli salad.
- Divide spinach evenly into 4 bowls.
- Add rice and cabbage to each bowl.
- Top each bowl with 3–4 falafel patties.
- Add Israeli salad to each serving.
- Spoon hummus and tzatziki onto each bowl.
- Add harissa if desired for spice.
- Sprinkle feta and pickled onions on top.
- Drizzle with tahini dressing and serve with pita.
Notes
- Use store-bought falafel for convenience.
- Keep components separate for meal prep freshness.
- Reheat falafel in oven for best texture.
- Omit feta and use dairy-free sauces for vegan version.
- Add roasted vegetables for extra flavor.
- Adjust spice level by controlling harissa amount.
- Substitute grains like quinoa or couscous if desired.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 20mg
