Falafel Bowls with Jalapeño Cream Sauce

Roasted Vegetables

• 1 lbs cauliflower, chopped (450g)
• 3 medium carrots, sliced (300g)
• 1 large onion, quartered (200g)
• 1 tbsp cumin
• 1/2 tsp salt
• 1 tbsp olive oil, optional

Creamy Jalapeño Sauce

• 1 garlic clove minced (10g)
• 1 tsp onion powder
• 2 tsp cumin
• 1 jalapeno, deseeded (40g)
• 1/2 cup cilantro, packed (50g)
• 3/4 cup cashew milk
• 1/2 cup soaked cashews
• 3 tbsp nutritional yeast

Falafel Bowl

• 1 Batch of Easy Baked Falafel, prepped and ready to use
• 3 cups spinach
• Optional: grape tomatoes, cilantro, parsley, avocado, lemon juice, nuts or seeds to top

Roasted Vegetables

1. 1

   Preheat oven to 400 F. Peel and diagonally slice the carrots. Chop the cauliflower into bite sized florets. Quarter the onion. Add all the vegetables to a baking pan and toss with olive oil, cumin, salt and pepper. Bake for 25-30 minutes mixing the vegetables at the half way mark. Remove from the oven and set aside.

Creamy Jalapeño Sauce

1. 2

   While waiting for the vegetables to roast, prepare the sauce by adding in all the ingredients into a blender and blending until smooth and creamy. Add more non-dairy milk as needed to reach your desired consistency.

Falafel Bowl Assembly

1. 3

   Add spinach, roasted vegetables, falafel and grape tomatoes in to bowls. Top with optional cilantro, parsley, nuts, seeds and avocado. Drizzle with creamy jalapeño sauce and devour.