Vegan recipe

Californian Falafel and Soba Vegan Glow Bowl

Prep 15 mins
Cook 15 mins
Serves 3

This vegan fusion power bowl brings together the best of all worlds in one glorious dish! Absolutely loaded with fresh and crunchy veggies, it combines Cauldron Middle Eastern Falafel with the rich flavours of tahini and tamari, all sitting together on a bed of tender soba noodles. Refreshing and nutritious, it makes for a perfect for a quick and tasty lunch or a delicious dinner!

Middle Eastern Falafels Find out more


1 pack Cauldron Middle Eastern Falafel
200 g soba noodles
2 tbsp tahini paste
30 ml lime juice
30 ml rice wine vinegar
3 tbsp tamari
1 tbsp sesame oil
1 tbsp minced ginger
1 garlic clove, minced
1 tsp brown sugar
2 large carrots, spiralised
1 cucumber, spiralised
60 g shelled edamame, cooked
1 avocado, halved, pitted, peeled and sliced
2 spring onions, thinly sliced
1 tbsp crushed peanuts
1 tbsp coriander, chopped
1 tsp chilli flakes


  1. Prepare the soba noodles according to package directions, then rinse the noodles under cold running water and drain well.
  2. Meanwhile, whisk together the tahini paste, lime juice and vinegar until smooth. Whisk in the tamari, sesame oil, garlic and brown sugar.
  3. Toss together the soba noodles, carrot, cucumber, edamame and dressing until well coated. Divide among 3 bowls.
  4. Top with the Cauldron Middle Eastern Falafel and the avocado. Garnish with spring onion, crushed peanuts, coriander and chilli flakes.

Chef's tip

For easy preparation, use store-bought spiralised veggies or substitute coriander leaves with mint or Thai basil.