Our produce was gathered from the Santa Monica Farmer’s Market in Los Angeles, CA. Everything’s interchangeable with what’s available at your local market!
(Makes 4 Bowls)
1 box Fabalish Falafel
At least ½ jar Fab-a-Dip
1 head lettuce
1 large head broccoli, florets
5 scallions, chopped after roasting
12-16 baby artichokes, trimmed + halved
½ lb snap peas, stemmed
2 avocados, halved + sliced
1 cup toasted almonds, chopped
10-12 kumquats, thinly sliced
2 lemons (preferably meyer), halved
Finely chopped herbs, such as mint + parsley
Extra virgin olive oil
1 tsp cumin
Kosher salt + black pepper
- Preheat the oven to 400°.
- On a baking sheet, toss artichokes, scallions and broccoli in olive oil (lightly), salt, + pepper; add cumin to the broccoli. Roast for 15-20 minutes. At the same time, bake the falafel.
- Meanwhile, heat a pan on high. Add a small drizzle of oil and saute the snow peas until blistered about 4 minutes, tossing occasionally. Sprinkle with salt.
- Once everything’s cooked, assemble your bowls! Here’s the order:
- Lettuce
- Broccoli
- Artichokes
- Snap peas
- Half an avocado
- Fabalish falafel
- Sliced kumquats
- Chopped scallions
- Almonds
- Fab-a-Dip
- Lemon
- Herbs
- Flowers
