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

  1. Preheat the oven to 400°.
  2. 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.
  3. 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.
  4. 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

Leave a comment