Vegan Fully Loaded Fall Falafel Bowls

• 1 recipe Pumpkin-Lentil Falafel
• 1 recipe Pumpkin Hummus
• 1 recipe Millet Tabbouleh
• 6 large carrots, peeled and cut into thin strips
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• Sea salt and black pepper, to taste
• Tahini
• Warm pita bread

INSTRUCTIONS

1. Prepare the pumpkin-lentil falafel, hummus, and tabbouleh in advance.
2. For the roasted cumin carrots: Preheat the oven to 400F. Line a large jelly roll pan with parchment paper. Add the carrots to the pan, drizzle with the Nuvo olive oil, and sprinkle with the cumin, sea salt, and black pepper. Toss to coat. Bake for 20 to 30 minutes, or until the carrots are tender and just beginning to caramelize.
3. To serve: Spoon a bit of the hummus, tabbouleh, and roasted carrots into a bowl. Top with a few of the falafel. Drizzle the falafel with tahini, and serve alongside warm pita bread.
4. Refrigerate leftovers in separate airtight containers for up to 1 week.