Vegan Falafel Buddha Bowl with Creamy Avocado Dressing

Brimming with flavour and bursting with colour, this Vegan Buddha Bowl with Creamy Avocado Dressing has it all going on. Bamboozle your tastebuds with crispy falafel, a smooth dressing and crunchy salad. Dig into deliciousness.

Serves 2
75 mins
Falafel and quinoa Buddha bowl with peas in a bowl
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat


For the salad:

  • 1 x 200g pack Cauldron Middle Eastern Falafels

  • 100g quinoa

  • 50g baby kale

  • 1 avocado, halved, de-stoned, peeled and sliced

  • 40g ready-to-eat edamame beans

  • ½ carrot, grated

  • ¼ red cabbage, thinly sliced

  • 1 tbsp black sesame seeds

For the crispy chickpeas:

  • 200g tinned chickpeas, drained and rinsed

  • 1 tsp smoked paprika

  • ½ tsp salt

  • 1 tbsp olive oil

For the dressing:

  • 1 avocado, halved, de-stoned and peeled

  • 10g fresh parsley

  • 10g fresh coriander

  • 1 tbsp lime juice

  • 50 ml water

  • ½ tsp salt

  • ½ tsp black pepper


  1. Cook the quinoa according to pack instructions. Set aside and leave to cool.

  2. Meanwhile, preheat your oven to 190°C / 170°C Fan / 5 Gas. In a bowl, toss the chickpeas with the smoked paprika, salt and oil. Transfer to a lined baking tray, along with the Middle Eastern Falafels and bake in the oven for 30 minutes. Remove the falafel from the tray and shake the chickpeas, then return the chickpeas back to the oven for a further 15 minutes.

  3. To make the dressing, add all ingredients to a food processor and blitz until smooth. Set aside.

  4. To assemble the Buddha bowls equally, divide the quinoa between two bowls. In sections, top each bowl with the falafel, kale, avocado, edamame beans carrot and red cabbage. Scatter the roasted chickpeas over the top and sprinkle with black sesame seeds. Drizzle over the dressing to serve and enjoy!

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