Name: Broccoli & Falafel Grain Bowl with Lemon-Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked falafel (about 16 small pieces); 1 large head broccoli, cut into florets; 1 cup cooked brown rice or quinoa; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely sliced; 2 tbsp olive oil; 1/3 cup tahini; 1 lemon, juiced; 2 cloves garlic, minced; 3 tbsp water (plus more as needed); Salt and pepper, to taste

Broccoli & Falafel Grain Bowl with Lemon-Tahini Drizzle

FruityGrape9363

Celebrate plant-based goodness with this vibrant Broccoli & Falafel Grain Bowl! Roasted broccoli brings crispy edges and a nutty sweetness that pairs perfectly with hearty, golden falafels. A tangy, garlicky lemon-tahini drizzle ties everything together, infusing each bite with creamy brightness. Cherry tomatoes and red onion add color and crunch, while your choice of brown rice or quinoa offers a wholesome base. This bowl is meal-prep friendly, filling, and packed with flavor—ideal for a cozy dinner or a fresh lunch on a crisp British Columbia day. Enjoy nutrient-dense comfort food, no compromise needed!

Ingredients

Instructions

Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until tender and slightly browned.
While the broccoli roasts, prepare the lemon-tahini drizzle: In a small bowl, whisk together tahini, lemon juice, garlic, remaining 1 tbsp olive oil, and 3 tbsp water. Add more water, 1 tsp at a time, to reach a pourable consistency. Season with salt and pepper.
Warm the falafel in the oven for the last 5 minutes of broccoli roasting or until heated through.
To assemble, divide the cooked brown rice or quinoa among 4 bowls. Top with roasted broccoli, warmed falafel, cherry tomatoes, and red onion slices.
Drizzle generously with the lemon-tahini sauce. Serve immediately, or pack for meal prep.