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5 cups (1.25 L) couscous, cooked
5 cups (1.25 L) whole green lentils, cooked
10 cups (2.5 L) mixed greens
10 small zucchini, halved lengthwise and roasted or grilled
5 cups (1.25 L) red bell peppers, julienned, roasted or grilled
5 cups (1.25 L) red onion, thinly sliced and pickled
2 ½ cups (625 mL) hummus
30 each falafel
10 oz (300 mL) Lemon Tahini Dressing*
20 each pita wedges, warm
*To make the Lemon Tahini Dressing: Combine: 1 cup (250 mL) tahini, 1 cup (250 mL) water, ½ cup (125 mL) lemon juice, 2 Tbsp (30 mL) canola oil, 1 Tbsp (15 mL) garlic puree
Chef’s Tip: As a vegan recipe, this concept can be taken to delicious places by simple additions like the sprinkling of nutritional yeast over the bowl to give a cheesy taste that would complement the other components nicely.
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