A few weeks ago, I wrote about grain bowls and how easy it is to mess them up. The concept of a grain bowl is that it’s a collection of grains, veggies, protein, etc. all neatly packaged into a bowl. My need to “theme” everything is what led me to writing some tips and tricks about making these bowls at home. This falafel grain bowl makes a balanced lunch option, either at home or neatly packed into a lunchbox!
If you’re a meal-prepper and usually have neatly-boxed leftovers in your fridge, these will become your go-to meals. I sometimes struggle to finish up leftovers – my husband thinks that I never eat them but I’d say these grain bowls are proof that I do! I’ve included a fairly loose recipe below for this simple Middle Eastern falafel grain bowl. It allows for any amount of customization on your part. After our move to Chicago, I’ve rediscovered the freezer and its nature of forgiveness. If you make too much of something but you’re not sure you want to eat it every meal for the next 2 days straight, the freezer is your best friend! You can easily defrost it the following week when you’re not so tired of it anymore.
These falafels came to my rescue one afternoon. They’re really the centerpiece of this falafel grain bowl. If you’re looking for a falafel recipe, take a look at this protein-rich quinoa falafel recipe I posted. Turmeric adds a simple flavor and nutrient boost to rice. You can always add something more, like a little crushed garlic or cumin, if you prefer your rice with more flavor. Fresh herbs elevate the meal. If you cook often enough, I highly recommend stocking one or two fresh herbs in your fridge! Make the herbs stay fresh longer by wrapping them with a fresh piece of kitchen roll or paper napkin and storing them in a plastic or glass container in the fridge. If you’re vegan, you can skip the yogurt and drizzle some tahini or add a scoop of hummus instead. This meal is also gluten-free.
If you try this recipe out, leave me a comment or tag me on Instagram @theindiaedition! I’d love to hear from you.
- ¾ cup brown or white rice (or any other grain you have on hand)
- A pinch turmeric
- 1 tbsp olive oil
- 2-3 falafels, warm (see blog post for link to a recipe)
- 3 tbsp yogurt
- 1 tsp lemon juice
- ½ cup kale, spinach, arugula or any other salad leaves you have on hand
- ½ tsp salt
- 2-3 tbsp fresh herbs - you can use any, such as cilantro, mint, green onion, etc., chopped
- In a small pan, add a drizzle of olive oil and a pinch of turmeric. Sauté the rice or other grain you're using for 3-4 minutes until warm and evenly coated.
- In a bowl, arrange the warm grains, falafels, yogurt drizzle with lemon juice and a pinch of salt, kale or other greens drizzled with olive oil.
- Top with fresh herbs and serve.