HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Often times I forget about quinoa. I’m not really sure why, because I love it… it’s a nice alternative to rice, and when paired with veggies, like in this recipe- it creeps right up there on my list of favorite grains. I actually made this last weekend and I’m still thinking about how scrumptious this meal was.
So what all is in this bowl that makes it that yummy, you ask? Well, this version features my zucchini + mint falafel, really those tasty little gems might steal the spotlight in this recipe, but I think this bowl would be equally delicious without. But if you haven’t tried them, you really gotta. So, we have quinoa, falafel, baby portabella mushrooms, red + yellow + orange baby bell peppers, avocado, zucchini, arugula, and a drizzle of garlic tahini sauce. I added a squeeze of fresh lime juice for just a little zing and I would highly recommend that too. I mean, by now your mouth has to be watering- because I know mine is! To make this meal even quicker and easier, I baked the veggies all on one sheet and popped those in the oven slightly after I put the falafel in. Mmm Yum! Alright, Y’all… you’ll have to excuse me, I gots to go make this…
** Tahini Garlic Sauce from Minimalist Baker