Kale and Falafel Bowls with Spiralized Butternut Squash

gluten freeveganvegetarian

Kale and Falafel Bowls with Spiralized Butternut Squash

Lu and I have this bad habit of ordering the same meal from the same restaurants over and over again, until we end up not liking that meal ever again.

Most recently, that happened with our favorite Turkish restaurant. We ordered falafel probably 20 times in a little over a month and didn’t think we could ever look at falafel again!

So, it’s been a few months since we had falafel together, but now, I have a new way to enjoy our beloved but overdone falafel: homemade falafel in spiralized veggie bowls!

Kale and Falafel Bowls with Spiralized Butternut Squash

If you’ve never made homemade falafel, get ready to surprise yourself – it’s super easy, quick, and gratifying. This falafel recipe is for baked falafel, so we’re skipping the deep fryer. That means the falafel won’t be as hard and crispy, but it’ll still have those same flavors.

The falafel here is placed over the subtly sweet and velvety butternut squash noodles, accompanied by the leafy kale and drizzled lightly with tahini, which is the perfect companion to falafel.

The falafel is made from chickpeas, so it’s protein-packed, vegan friendly, and saves well.

Kale and Falafel Bowls with Spiralized Butternut Squash

If you just don’t have the time to make your own falafel (but seriously, all you really need is a bowl, a food processor, and an oven), then order or buy falafel and place atop this noodle bowl.

Hope everyone is setting their weeks up for success by meal planning and prepping today! Happy Sunday-ing!

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Kale and Falafel Bowls with Spiralized Butternut Squash

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 4

Ingredients

  • 1 medium butternut squash peeled, Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/4 teaspoon garlic powder
  • For the falafel:
  • 3 tablespoons chopped fresh parsley
  • 2 garlic cloves minced
  • 1 teaspoon lemon zest
  • juice of 1 large lemon
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1 15oz can chickpeas, rinsed, drained, and patted dry
  • 1/4 cup almond flour
  • 4 packed cups chopped kale
  • 1 tablespoon hemp seeds to garnish
  • For the tahini sauce:
  • 3 tablespoons tahini
  • 1 tablespoon cold water or more to thin
  • 1 teaspoon freshly squeezed lemon juice
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Make the falafel. In a food processor, combine the parsley, garlic, lemon zest, lemon juice, cumin, coriander, chili powder, and salt and pepper to taste. Pulse to completely combine, about 30 seconds. Add the chickpeas and pulse until incorporated but still chunky. Transfer the mixture to a medium bowl and add the almond flour. Mix again to form a dough. Using your hands, form the mixture into eight balls and place them on one of the prepared baking sheets. Press down with a spatula to flatten them into more oblong patties. Refrigerate for 15 minutes to help firm up, if desired. Roast the falafel for 35 to 40 minutes, flipping once halfway through, or until the patties are firm and browned.
  • While falafel bakes, prepare the tahini sauce. Place the ingredients in a bowl and whisk together until smooth. Set aside.
  • On the other baking sheet, spread the butternut squash noodles out, drizzle with the olive oil and season with salt, pepper and garlic powder. Toss well to combine and roast in the oven for the last 10 minutes of the falafel’s cooking.
  • While butternut squash cooks, place a large skillet over medium-high heat and add in the kale. Season with salt and pepper and cook until wilted, about 5 minutes.
  • Build your falafel bowls: add butternut squash noodles, kale, and falafel to four bowls. Drizzle each with tahini sauce, garnish with hemp seeds and serve.

Kale & Falafel Bowls with Spiralized Butternut Squash

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

6 comments

Jessica says:
what is the nutritional information on this one?
Meaghan says:
Unfortunately, nutritional information is not available for this dish. We're sorry for the inconvenience.
Rose Martine says:
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)
Meaghan says:
Awe! That's so sweet! Enjoy, Rose! We're so happy you're here.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
...

remember a couple weeks ago when I sat in front of this same mirror, tucked my long hair into a sweater and debated whether to chop it all off or not? 💇🏻‍♀️ I think we all know what that decision was 🤪⁣

this is still by far the coziest sweater I own and they sell it in a yellow that's perfect for spring and I'm debating whether or not to get it 😬 I've been in a funk all week and can't seem to shake it. retail therapy moment?!⁣

jokes aside, I need a vacation. more specifically, I need 🍹 on a 🏝... anyone else?  ⁣

actually, I put the @oculus goggles on the other night to go to a virtual beach, and I almost started crying... the sounds of the seagulls, the little turtle crawling on the sand, the bright sun, the sounds of the waves crashing, the white stand, the wind and the palm trees.... I had no idea how therapeutic the ocean and the beach are for me!⁣

I've thought a lot about where our first "trip" will be once it's safe to travel again, and I've decided on a beach resort. will you do something adventurous or something lazy and beachy? http://liketk.it/39bMq #liketkit @liketoknow.it
...

making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈  ⁣

grab the recipe on the blog! happy monday! 🙌🏼⁣

#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased
...