Roasted Poblano Kale Falafel Salad Bowl with Tahini Jalapeno Vinaigrette

This Kale Falafel Salad Bowl is the epitome of comfort food.  It is spicy and it is hearty enough to be considered a meal.  It has so much flavor, texture and nutrition and the tahini jalapeno vinaigrette puts it over the top!

Kale Falafel Salad Bowl

In my early 20’s I would daydream about things I wanted in my life and what it would feel like to have them.  Without realizing it I was practicing the art of positive thinking aka “The Law of Attraction”.  In the last 8 years I have really stepped it up and have been making it a part of my daily thought process.  It hasn’t always been easy but the more I practice, the easier it becomes.  It is almost second nature to me now.

 I first started with the phrase, “I am happy, healthy and safe”.  I would say it over and over again.  Now, I catch myself saying it without even realizing it.  While on my daily walk, I talk to the universe (God), and say thank you so much for everything in my life and I list out whatever comes to my mind at that moment.  It usually goes something like this; thank you for my amazing husband, my wonderful family (especially my mom and dad), thank you for my incredible friends and this magical place we get to experience and live in, thank you for my ability to work on my blog and all the inspiration and creativity in my life, etc.   If there is something specific I am trying to draw to myself, I say thank you for it as if it already existed.  I focus on what it would feel like with thoughts of gratitude and I do this continually.  Some things happen fast and others take time.

You might wonder how this has any effect in your life but trust me it changes everything.  What you focus on expands!  Being grateful for the things in your life attracts even more to be grateful for.  When we stress out or think things like “I could never do that” or “that’s impossible” or even being jealous of someone else’s life, you will attract stress, failure and jealousy into your life. Our thoughts and feelings are like magnets.  Have you ever had a bad day and things just seemed like they kept getting worse?  Have you ever stopped yourself and noticed things getting better?  It’s amazing to me, the many experiences I have drawn into my life.  One of those things was Robby!  We are both constantly saying thank you for all the blessings that have come into our lives.  One of those things is our health; we have made many changes to our diet and lifestyle. This falafel bowl is not only delicious but makes you feel good and has become a staple in our diet!


Because this dish is spicy, it pairs best with a slightly sweet or fruity wine like a Riesling, Gewürztraminer, Albarino,  or a sparkling wine.  For a red you want a spicier wine like a Grenache or Syrah.


Kale Falafel Salad Bowl Recipe:

4 – 5 servings – 4 – 5 balls per salad

  • 1 Recipe Roasted Poblano Falafel – approx. 20 balls
  • 1 Recipe Roasted Poblano Jalapeno Hummus or Roasted Red Pepper Hummus
  • 1 Recipe Tahini Jalapeno Vinaigrette (recipe below)
  • 1 Head Lettuce – your choice – chopped
  • 1 Cucumber – peeled – cut in half – deseed  – thinly slice
  • 2 Tomato (I used Orange Heirloom) – diced
  • 2 Pita Breads – each cut into 12 triangles
  • Drizzle of Extra Virgin Olive Oil
  • 1/4 Teaspoon Sea Salt


Soak the garbanzo beans for both the falafel and the hummus over night.  Cook the beans for the hummus while you roast the poblano for both the falafel and hummus.  Next, make the falafel mix and tahini vinaigrette (recipe below) then refrigerate them both.

Veggies and Hummus

Prepare the lettuce, cucumber and tomato and set them aside in the refrigerator.

When the hummus beans are soft, drain, rinse and let cool.

Make the hummus and set aside in the refrigerator.


Preheat oven to 375 degrees.

Scoop the falafel up with a spoon and toss them from hand to hand to form a 1 inch ball and place them on a parchment lined baking sheet.  Bake for 15 minutes then carefully flip them over for another 5 – 7 minutes.


Turn down the oven to 350 degrees.

Cut each pita into 12 triangles and place on one side of a parchment lined baking sheet.  Drizzle with olive oil and salt and gently toss.  Bake for 10 – 12 minutes or until crispy.

Make the vinaigrette – recipe below

You can serve everything separate and let your guests serve themselves or arrange it for them.

Tahini Jalapeno Vinaigrette

Tahini Jalapeno Vinaigrette

Recipe:  1 1/3 Cup

  • 1 Jalapeno Pepper
  • 1 Clove Garlic
  • 1/2 Cup Roasted Tahini
  • 1/4 Cup Filtered Water
  • 1/4 Cup (about 1) Fresh Squeezed Lemon Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Teaspoon Sea Salt


 Measure all ingredients and puree in a food processor or blender for about 1 – 2 minutes, you just want to make sure the garlic is pureed.


Health benefits:

Garbanzo beans are are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value.  Because of the fiber they are great for your heart, lowering blood cholesterol levels and the risk of heart attack as well as help prevent constipation and digestive disorders.  Just one cup provides 84.5% of the daily value of manganese, which is a antioxidant that acts as a monitor of the free radicals in the body.  If you are low in energy the high iron content will help and will transports oxygen from the lungs to all the cells in the body.  They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Tahini is one of the best sources of calcium and a good source of methionine, which aids in liver detoxification. It is high in alkaline minerals helping in weight loss and high in vitamin E, which promotes healthy cell growth and maintain healthy skin and muscle tone.  It is super high in iron helping to prevent anemia.  It’s high in protein, lecithin, phosphorus, magnesium, and potassium vitamins B1, B2, B3, B5 and B15.

Spicy Mexican Style Potato Hash

This Mexican style potato hash is an extremely satisfying dish full of texture and spice.  It has a wonderful element of freshness from the fresh cilantro, jalapeno, chives, tomato and avocado.  It is also great when it is spread out in a Pyrex dish and topped with jack cheese and put under the broiler until the cheese is bubbly and melted.

Mexican Style Potato Hash

My mom and I went backpacking in Nepal many years ago on a trek in the Himalayan Mountains.  We started at Pokhara Valley and trekked halfway around Annapurna and back again.  I could barely walk after the first three days of the seven-day journey.  So we decided to stay a couple nights in an incredible little village that had lots of water buffalo roaming around.  There were these Sherpa who would trek from this tiny village down to the Pokhara Valley to get supplies for the villagers as well as for travelers like ourselves.  They made this journey on foot and by on foot, I mean barefoot or in flip-flops.  They had these giant baskets on their backs that were secured by a strap across their foreheads.  Some of these baskets would be filled with beer and soda in glass bottles!


 The man who ran the place where we stayed at had opened a beer that had been recently brought up by a Sherpa and half the beer erupted out because of the continued shaking during its long voyage.  After seeing that I said, “oh hell no, that will not happen to me, I will not loose a single drop”.  Needless to say, he did not believe it was possible.  I took a bottle opener and tapped the cap for a couple of minutes, then I took the opener and barely lifted the cap just enough to let out some of the pressure.  I tapped on the cap a bunch more times, lifted the cap up a little more and continued doing this until the cap was off and not a drop of beer came out.  The man was in utter shock and said he had been losing half his beer for as long as he could remember.  He couldn’t stop thanking me.  That made my day!  I’m sure he passed this knowledge on.


This recipe is perfect with a nice cold Mexican beer.  Well, maybe not for breakfast, ha ha!


Mexican Style Potato Hash Recipe:

3 – 6 Servings

  • 2 1/2 Pounds Potatoes medium high heat
  • 2 Tablespoons White Vinegar
  • 1 Poblano – roasted – de-seeded – de-stemmed – diced
  • 1 Medium Red Bell Pepper – diced
  • 1 Jalapeno – minced – optional
  • 1 Cob of Corn – cut off the cob or 1/2 Cup Frozen Corn – thawed
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/2 Large White Onion – diced
  • 2 Garlic Cloves – minced
  • 2 Teaspoon Ancho Powder
  • 1 Teaspoon Paprika
  • 1 1/2 Teaspoon Sea Salt – or to taste
Top with
  • 1/2 Cup Green Onion – thinly sliced
  • 1 Cup Cilantro Leaves – roughly
  • chopped
  • 1 Jalapeno – thinly sliced – optional
  • 1 Cup Tomato – wedges or diced
  • 1 – 2 Avocados – thinly sliced or diced

*If you aren’t vegan you can add some jack cheese.

Salsa of your choice. Here are a few I like to serve it with.


 Place the potatoes chunks into a large bowl filled with water.  Set aside

Roasted the poblano, remove stem and seeds, dice and then refrigerate.

Add the red pepper, jalapeno and fresh cut corn to a covered bowl and refrigerate.

In another covered bowl, add the cilantro, green onions and jalapeno and refrigerate.

 Add the onions to a saute pan with olive oil and saute on medium-low heat for 5 minutes. Add the garlic and jalapeno then continue cooking for an additional 5 – 7 minutes or until the garlic starts to become golden.  Stir in the red pepper, poblano and corn.  Cook for a couple additional minutes and take off the heat.  Set aside.

Put the potatoes in a 5 quart pot covered with water, and add the vinegar.  Bring to a boil, then turn the heat down to medium low and continue to cook for about 8 minutes.  You want them to be soft but still a little firm.  Strain.  In a large skillet add the olive oil and turn the heat to medium high heat.  When the oil becomes hot, add the potatoes.  Let them brown a little before stirring.  Add the ancho powder, paprika and salt; then continue to stir and cook until they are golden brown.  Add the onion mix, stir well and continue to cook for a couple minutes until the entire mixture is hot.

Serve with a wedge of lime, tomatoes, avocado and the cilantro mix.


Health benefits:

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision.  It is also very high in vitamin C, which is really important for the skin.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are a good source of fiber, folate, vitamin K, molybdenum and manganese.  Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers.  Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers in the bladder, prostate, cervix and pancreas.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Roasted Poblano Cilantro Quesadilla

You won’t believe how delicious this quesadilla is! Everything tastes good with roasted poblano in my opinion though.  It goes perfect with the homemade Black Beans, Pico de Gallo and/or Hot Sauce de Arbol y Ancho.


Roasted Poblano Cilantro Quesadilla-Recipe at

Recipe: Makes 2 Quesadilla

  • 2 Poblano Peppers – roasted & chopped
  • 1/2 Cup Cilantro Leaves
  • Quesadilla Cheese or Jack Cheese – shredded
  • 2 Flour, Spelt, Whole Wheat or Gluten Free Tortillas
  • 2 Tablespoons Extra Virgin Olive Oil


Roast the peppers – How to Roast Peppers.

Remove stem and seeds then cut peppers into small cubes.

I used a cheese called quesadilla which taste like a cross between jack and mozzarella.

Shred the cheese.

Put about 2 tablespoons olive oil in a pan then place two tortillas in the pan.

Coat one then flip them both over to coat the other tortilla.

 Place oily sides of tortillas together and coat each of the tortillas other side then heat until slightly cooked.

 I like to heat the tortillas this way because it slightly cooks the insides and allows you to cook the outside as little or as much as you like.

Flip tortillas so uncooked sides are on the outside.

Take one tortilla out for a minute and put cheese on half of the cooked side, add poblano peppers and cilantro then fold.  Repeat with the other tortilla.

 You can add more cilantro and poblano if you like.

Flip a few times to evenly heat.  When golden they are ready to eat!  Serve with Refried Beans or Black Beans.

 It is good with Pico De GalloRoasted Poblano Cilantro SalsaHot Sauce de Arbol y Ancho and Chipotle Hot Sauce.

Health Benefits:

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Cilantro is an immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. It also helps with insulin secretion and lowers blood sugar. It is rich in antioxidants, essential oils, vitamins (one of the richest herbal sources for vitamin K), and dietary fiber.