The Ultimate Winter Bliss Bowls

These Ultimate Winter Bliss Bowls are one of my favorite nourishing meals to make when the weather turns chilly. They’re packed with colorful roasted vegetables, crispy falafel, and fresh greens—all topped with a drizzle of creamy tahini and a sprinkle of pistachios for crunch. It’s a wholesome, cozy, and satisfying dish that feels like a big warm hug in a bowl.

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and energizing at the same time. The roasted carrots and cauliflower bring out a natural sweetness that pairs perfectly with the earthy cumin and crunchy pistachios. The baked falafel adds hearty protein, while the fresh spinach and cabbage keep it vibrant and fresh. It’s easy to customize and looks absolutely stunning when served—perfect for meal prep or a beautiful dinner bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Roasted Veggies
5–7 carrots
1 head cauliflower
2 tablespoons olive oil
4 teaspoons cumin
salt and pepper to taste

For the Bliss Bowls
8–10 pieces of Simple 5 Ingredient Baked Falafel
2–3 cups spinach
1–2 cups chopped red cabbage
1 jalapeño, cut into slices
1/4 cup crushed pistachios
tahini, lemon juice, honey, and/or olive oil for drizzling

Directions

1. I start by preheating the oven to 200°C (400°F). I peel and slice the carrots and chop the cauliflower into florets.
2. I toss the vegetables in olive oil, cumin, salt, and pepper until they’re evenly coated. Then I spread them on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until they’re tender and golden brown.
3. While the vegetables roast, I prepare the falafel. If I already have some baked falafel ready, I warm them up in the oven during the last few minutes of roasting the veggies.
4. I wash and dry the spinach and chop the red cabbage finely. I also slice the jalapeño and crush the pistachios if they aren’t already.
5. Once everything is ready, I assemble the bowls by layering a bed of spinach, then topping it with roasted carrots, cauliflower, falafel, and cabbage.
6. I finish with jalapeño slices, a sprinkle of crushed pistachios, and a drizzle of tahini, lemon juice, honey, or olive oil—depending on what I’m in the mood for.

Servings and Timing

This recipe serves 3 to 4 people and takes about 40 minutes total—30 minutes for roasting the vegetables and 10 minutes for assembly and final touches.

Variations

I like to mix things up by swapping the carrots for sweet potatoes or adding roasted chickpeas for extra crunch. Sometimes I drizzle it with a creamy yogurt-tahini sauce or top it with avocado slices for creaminess. For a bit more spice, I sprinkle on smoked paprika or cayenne. It’s also easy to make it vegan or gluten-free by adjusting the sauce and falafel ingredients.

Storage/Reheating

I store any leftover components separately in airtight containers in the fridge. The roasted veggies and falafel keep well for up to 4 days, while the fresh greens are best added just before serving. To reheat, I warm the roasted veggies and falafel in the oven at 180°C (350°F) for about 10 minutes. Then I assemble a fresh bowl and drizzle the sauce just before eating.

FAQs

Can I make these bowls ahead of time?

Yes, I often roast the veggies and make the falafel ahead, then assemble the bowls when I’m ready to eat.

Can I use store-bought falafel?

Absolutely, store-bought falafel works great if I’m short on time.

What’s the best dressing for these bowls?

I love a simple mix of tahini, lemon juice, and olive oil, but a yogurt-based sauce or hummus drizzle also works beautifully.

Can I use other vegetables?

Yes, roasted sweet potatoes, Brussels sprouts, or beets are all delicious alternatives.

Are these bowls vegan?

They can be! I just make sure the falafel and drizzle are plant-based.

How can I add more protein?

I sometimes add cooked quinoa, lentils, or extra falafel for more protein.

Can I serve this cold?

Yes, it tastes great chilled or at room temperature, making it perfect for meal prep.

Can I make it spicy?

Definitely—I add extra jalapeño slices or a drizzle of chili oil for heat.

What nuts can I use instead of pistachios?

Crushed almonds, walnuts, or sunflower seeds all make great substitutes.

How long do the leftovers last?

The roasted veggies and falafel last about 4 days in the fridge when stored properly.

Conclusion

These Ultimate Winter Bliss Bowls are my go-to meal for cozy evenings or healthy lunches. The combination of spiced roasted vegetables, hearty falafel, and crunchy toppings makes every bite exciting and satisfying. I love how easy it is to adapt based on what I have on hand, and it always leaves me feeling nourished and content—a true winter favorite.

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