Baked Falafel Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 1 head Cauliflower
  • 2 cups Chickpeas, Cooked
  • 3 large cloves Garlic
  • 1 Garlic clove
  • 1 Lemon, large
  • 1 Lemon
  • 1 cup Parsley
  • 1 Sweet potato, large

• Condiments

  • 4 tbsp Tahini

• Baking & Spices

  • 1/3 cup Almond meal
  • 1/2 tsp Sea salt
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/4 tsp Cumin

• Liquids

  • 2 tbsp Water

Found on thehealthymaven.com

Ingredients

• 2 cups of cooked chickpeas*
• 1 cup chopped parsley
• 3 large cloves garlic
• 1 large lemon, juiced
• 1/2 tsp sea salt
• 1 1/4 tsp cumin
• 1/3 cup almond meal (or sub any other flour)
• 1 cup dry quinoa, cooked according to instructions
• 1 large sweet potato, cubed
• 1 head of cauliflower, cut into florets
• 2 tbsp olive oil
• sea salt
• 4 tbsp tahini
• 1 lemon, juiced
• 2-4 tbsp water
• 1 garlic clove, minced
• optional: 1 tbsp zaatar, for sprinkling

Directions

• Preheat oven to 400 degrees F.
• In a food processor add all ingredients except almond meal.
• Pulse until it comes together, scraping down sides as needed.
• Stir in almond meal. Mixture should hold its shape, but if not add more almond meal as needed.
• Grab around 2 tbsp of mixture and roll into a ball. Flatten onto a parchment-lined baking sheet.
• Bake for 10 minutes, flip, and then bake for another 10 mins.
• Add sweet potato and cauliflower to a baking sheet and drizzle with olive oil.
• Sprinkle with sea salt and bake for 30-40 mins.
• Add cooked quinoa, sweet potato and cauliflower bowls and top with falafel (I add around 3 falafel to each bowl).
• Combine all dressing ingredients, adding water until desired consistency is reached.
• Drizzle bowls with sauce, sprinkle with zaatar if using and serve.

Nutrition