Falafel Grain Bowls with Yogurt Dip Vegan recipe

Falafel Grain Bowls with Yogurt Dip

Prep 15 mins
Cook 15 mins
Serves 2

Cauldron Falafels are the hero of this grain bowl! Sitting atop a crunchy, flavoursome bed of chargrilled veg such as broccoli and avocado and drizzled with a maple, lime and chilli treat this grain bowl is like no other!

Middle Eastern Falafels Find out more


For the Salad:
1 pack Cauldron Falafels
2 large handfuls of baby leaf kale
150g cooked, mixed quinoa
1 carrot, thinly sliced
3 tbsp cauliflower florets, blanched in boiling water for 3-4 minutes, chargrilled
3 tbsp broccoli florets, blanched in boiling water for 3-4 minutes, chargrilled
1 avocado, thinly sliced and chargrilled
½ yellow pepper, thinly sliced
Handful of nuts and seeds such as pumpkin, toasted (optional)
2 tbsp pomegranate seeds (optional)

For the Salad Dressing:
3 tbsp olive oil
Zest and juice of ½ lime
1 tbsp maple syrup
½ red chilli, deseeded and diced
Small bunch of fresh coriander and mint, chopped

For the Yogurt Dip:
¼ cucumber, deseeded and finely diced
Handful of mint leaves, chopped
Squeeze of lemon, grate a little rind in too
3 tbsp low fat Greek or non-dairy yoghurt
Salt and black pepper to taste


  1. Preheat the oven to 200°C and cook the Cauldron Falafels as per pack instructions.
  2. Prepare the salad dressing combining all of the ingredients well and toss the salad leaves and quinoa in a little. Arrange in two bowls along with the remaining salad ingredients.
  3. Prepare the yoghurt dip by combining all of the ingredients. Add a pinch of salt and black pepper to taste.
  4. When the Cauldron Falafels are ready, place them atop the salad and drizzle with a little dressing and a spoonful of the yoghurt dip top taste.