Falafel Buddha Bowl

Did you know eating tasty, veggie-based meals gives your body a boost since they tend to be lower in cholesterol and saturated fats than a lot of meat-based meals? If you choose a veggie meal over one with meat just once a week for a year and you could save enough water for more than 200 showers! So good for your body and good for the environment? Why not go meatless every Monday?!


  • 1 can of Chickpeas

  • 4 Large Carrots

  • 1 Head of Cauliflower

  • 1/2 Bag of Spinach

  • 1 Box of Shelled Edamame (I used Trader Joes!)

  • 1 Large Sweet Potato

  • 1 Tbsp Cayenne Pepper

  • 1/2 Tbsp Paprika

  • Salt and Pepper

  • Cumin

  • 1 Tbsp Tahini

  • 4 Tbsp Lemon Juice

  • 1 Tbsp Agave

  • Falafels (Trader Joes Brand)


  1. Cut veggies: Sweet potatoes into medium size pieces, carrots into strips, and cauliflower into medium thick pieces

  2. Preheat oven to 400 degrees F and arrange carrots and cauliflower on a baking sheet. Coat the vegetables with olive oil and sprinkle salt, pepper, and cumin over them evenly

  3. Bake for 20 minutes or until cooked fully

  4. Season the sweet potato pieces with paprika and cayenne pepper

  5. While vegetables are roasting, heat a large skillet over medium heat and add seasoned sweet potato pieces

  6. Prepare sauce by adding tahini, agave, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside

  7. Microwave or toast your falafels until crispy

  8. To serve: top spinach with cooked veggies, chickpeas, edamame, and falafels. Drizzle the dressing lightly on top

  9. Enjoy!

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