Grain Bowl w/ Falafel

A wholesome grain bowl combining crispy falafel, creamy harissa & olive hummus, fresh avocado, and spicy zhug. Good for a nourishing lunch or light dinner.

Why You'll Love Grain Bowl w/ Falafel

It's built on a base of massaged kale and quinoa, then layered with crispy falafel, sliced avocado, harissa and olive hummus, and a spoonful of zhug for heat. A poached egg and pickled red onion finish it off, and every component can be made ahead.

Tips and Tricks

• Massage your kale: Drizzle with olive oil and a pinch of salt, then rub between your fingers for 30 seconds to tenderize it and mellow the bitterness.
• Use warm quinoa: Slightly warm grains help the flavors of the zhug and hummus bloom even more.
• Prep components ahead: Make the falafel, hummus, and zhug in advance for an easy weekday lunch assembly.

Variations

• Make it vegan: Skip the poached egg or replace it with roasted tofu or extra avocado slices.
• Try different grains: Swap red quinoa for farro, bulgur, or wild rice for a hearty twist.
• Switch up the sauces: Use tahini dressing or yogurt-based sauces if you're out of hummus or zhug.

Substitutions

• No kale? Use baby spinach, arugula, or shredded romaine as your green base.
• No falafel? Substitute with store-bought veggie patties or roasted chickpeas.
• No harissa? Blend roasted red peppers with olive oil and a touch of chili powder for a similar kick.

Best Served With

• Warm pita or flatbread
• Crispy roasted potatoes or sweet potato wedges
• Mint lemonade or sparkling cucumber lime water
• Marinated olives or a small mezze platter

How to Store Leftovers

• Store each component separately in airtight containers in the fridge. Falafel will keep for 4-5 days and can be reheated in a toaster oven or skillet for best texture.
• Quinoa and greens will last 3-4 days.
• Hummus and zhug can be stored up to a week.
• Avoid storing the poached egg-make fresh when ready to eat.

Common Questions

Grain Bowl w/ Falafel

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A wholesome grain bowl combining crispy falafel, creamy harissa & olive hummus, fresh avocado, and spicy zhug. Good for a nourishing lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Main Course

Cuisine: Middle Eastern

Calories: 393

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 handful kale shredded
• 1 poached egg
• 1 avocado thinly sliced
• 3 falafel pieces
• 2 tablespoon harissa & olive hummus
• ⅓ cup cooked red quinoa
• Pickled red onion for garnish
• 2 tablespoon zhug sauce

Equipment

• Medium Bowl
• Poaching pan or pot
• Small skillet or fryer
• Saucepan or pot

Method

 

1. Prepare red quinoa according to package instructions; set aside.
2. Poach the egg to your preferred doneness and set aside.
3. Shred the kale and place it in your serving bowl as a base.
4. Add cooked quinoa on top of the kale.
5. Arrange falafel pieces on one side of the bowl.
6. Thinly slice avocado and fan it out next to falafel.
7. Dollop the harissa & olive hummus on the side or over the grains.
8. Spoon the zhug sauce on or around the bowl for a spicy kick.
9. Garnish with pickled red onion.
10. Place the poached egg on top and serve immediately.

Nutrition

Calories: 393kcalCarbohydrates: 18gProtein: 10gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 185mgSodium: 163mgPotassium: 1044mgFiber: 13gSugar: 2gVitamin A: 562IUVitamin C: 20mgCalcium: 52mgIron: 2mg

Notes

Storage: Best assembled and eaten right away since the poached egg and fresh avocado don't hold well. To meal-prep, keep the quinoa, falafel, hummus, and zhug in separate airtight containers in the fridge for up to 3 days, then poach the egg and assemble fresh.

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