# Components:
→ Roasted spring vegetables
01 - 134 g asparagus, trimmed and cut into 5 cm pieces
02 - 116 g radishes, halved
03 - 128 g baby carrots, halved lengthwise
04 - 98 g sugar snap peas, ends trimmed
05 - 30 mL olive oil
06 - 2.5 mL sea salt
07 - 1.25 mL freshly ground black pepper
→ Falafel
08 - 1 can (425 g) chickpeas, rinsed and drained
09 - 50 g small onion, roughly chopped (about 1/2 small onion)
10 - 2 garlic cloves, peeled
11 - 15 g fresh parsley, chopped
12 - 8 g fresh cilantro, chopped
13 - 5 mL ground cumin
14 - 2.5 mL ground coriander
15 - 2.5 mL salt
16 - 1.25 mL black pepper
17 - 1.25 mL baking powder
18 - 24 g all-purpose flour (or chickpea flour for gluten-free)
19 - 30 mL olive oil for pan-frying
→ Grain base
20 - 185 g cooked quinoa (or cooked brown rice)
→ Greens & toppings
21 - 120 g mixed baby greens (arugula, spinach or spring mix)
22 - 75 g cherry tomatoes, halved
23 - ½ medium avocado, sliced (approx. 70 g flesh)
24 - 18 g toasted pumpkin seeds
→ Lemon tahini dressing
25 - 60 mL tahini
26 - 30 mL freshly squeezed lemon juice
27 - 15 mL maple syrup
28 - 30 mL water, plus more to adjust consistency
29 - 1.25 mL salt
30 - 1 small garlic clove, finely minced
# Directions:
01 - Preheat oven to 220°C and line a baking sheet with parchment. In a bowl, toss asparagus, radishes, baby carrots and sugar snap peas with 30 mL olive oil, 2.5 mL salt and 1.25 mL pepper; spread in a single layer on the prepared sheet.
02 - Roast the vegetables for 18–20 minutes, turning once halfway through, until tender and lightly caramelized.
03 - In a food processor combine drained chickpeas, chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, 2.5 mL salt, 1.25 mL pepper and baking powder. Pulse until coarse and combined but not puréed. Add flour and pulse until the mixture holds together when pressed.
04 - Form the mixture into 12 small patties. Heat 30 mL olive oil in a large skillet over medium heat and cook patties 3–4 minutes per side until golden and crisp; transfer to paper towels to drain.
05 - Whisk together tahini, lemon juice, maple syrup, water, 1.25 mL salt and minced garlic until smooth, adding additional water a teaspoon at a time to reach desired pourable consistency.
06 - If quinoa is not already cooked, prepare according to package instructions and keep warm. Divide 185 g cooked quinoa among four bowls, top with mixed baby greens, roasted vegetables, falafel, cherry tomatoes, avocado slices and toasted pumpkin seeds.
07 - Drizzle each bowl generously with lemon-tahini dressing and serve immediately.
