Cava Falafel Recipe
Cava falafel is a delicious and nutritious vegan meal that can be enjoyed as a main dish or side. This unique recipe combines flavorful falafels, roasted sweet potatoes, cucumber, tomatoes and other vegetables with hummus and tzatziki for a light yet satisfying meal.
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Servings: 2 people
Calories: 431kcal
Equipment
- a food processor
- a deep fryer or saucepan
- a bowl
- a spoon
- a plate or tray
- a slotted spoon
Ingredients
- 1/8 cucumber refreshing and crisp, providing a cool and hydrating element to the salad.
- 1 tablespoon of hummus creamy and savory, serving as a delightful dip and adding a rich and indulgent flavor.
- 1/2 tablespoon of olive oil for sweet potatoes enhancing the natural sweetness and creating a crispy and caramelized exterior.
- 2 tablespoons of brown rice bonanza rice, or quinoa white rice, offering a hearty and nutritious grain component to the salad.
- 2-3 cherry tomatoes bursting with juicy sweetness and adding a vibrant pop of color.
- 1 tablespoon of tzatziki a creamy and tangy yogurt-based sauce that adds a refreshing and zesty flavor.
- 1 Trader Joe's frozen falafel crispy and flavorful chickpea-based patties that add a delicious plant-based protein to the salad.
- Pita crisps optional, providing a delightful crunch and serving as a tasty accompaniment to the salad.
- 1/2 tablespoon of dressing of choice adding a burst of flavor and tying all the ingredients together.
- Salt and pepper to taste seasoning the salad and enhancing the overall taste.
- 1/8 sweet potato roasted to perfection with a drizzle of olive oil, adding a sweet and earthy element to the dish.
- 1/2 cup of arugula or other greens providing a peppery and refreshing base for the salad.
- 1/4 teaspoon of paprika optional, sprinkled on top for a touch of smokiness and a hint of spice.
Instructions
- Preheat your oven to 425 F.
- Peel and cube the sweet potato. Toss with olive oil, salt, pepper and paprika. Spread evenly on a baking sheet lined with parchment paper. Bake for 15 minutes, flipping halfway through baking time.
- While the potatoes are baking, assemble the other ingredients. Rinse the arugula and cucumber, slice tomatoes and assemble your grains if you’re using them.
- After 15 minutes of baking, add the frozen falafels to the baking sheet with sweet potatoes. Bake for another 8-10 minutes until golden brown.
- Assemble the cava bowl. Start with the grains, then layer with the sweet potatoes, falafels and veggies. Top with hummus and tzatziki and a dressing of your choice.
- Enjoy warm or let cool before storing in an airtight container for up to 4 days.
Notes
• If you want to make a cava falafel bowl even healthier, try swapping out grains for lettuce or quinoa.
• For added crunch, try adding pita crisps to your cava bowl.
• If you don’t have sweet potatoes on hand, regular potatoes can be substituted.
