SPOTLIGHT
SERVED
School lunch is changing because the students are changing. Students want meals that are reflective of their cultures and beliefs. This falafel bowl is not only good for school lunch but it’s also delicious at home! Falafel BOWLS sons, students are following more plant-based or plant-forward diets. Many students may not be eliminating meat, fish, or meat products from their diets altogether. They are not find - ing it necessary to have meat or meat products at every meal. The trendy term is called “flex -
F alafel is made of ground chickpeas and lots of herbs like dill and parsley and spices like cumin and coriander. It’s flavorful. It’s full on plant-based protein from chickpeas. I used a just add water mix that I found in the grocery store. I used plenty of fresh ingredients in the
itarian”. I call it eating what you like. Some - times all you want is a good veggie. There are so many op- tions to get protein in your diet from plant based sources. One of the popular school lunch dishes we have in my district is the hummus box. It con- sists of hummus, tor- tilla chips, and fresh fruit and veggies. It’s been so popular lately that it’s hard to keep in stock. We’re trying our best to keep up with the demands. If I’m being honest, it’s one of my favor-
rest of the bowl to make sure my meal was extra tasty. I built my bowls with dark, leafy salad greens and tabbouleh. I added in feta cheese and fresh, sliced cucumbers, and tzatziki. Tzatziki is a yogurt and cu - cumber sauce that is great on it’s own as a dip but also can be found as an accom- paniment for many Greek dishes. It’s great for this falafel bowl. It’s national school lunch week. This falafel bowl is similar to bowls served all around the country to stu- dents in schools. The new generation of students are
ite lunch options too. Hummus is a creamy chickpea dip. It’s a good source of protein like falafel.
more considerate of the environment and their impact on the world and on their person- al health. For this reason and many other rea-
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