Vegan Falafel Buddha Bowl with Creamy Avocado Dressing

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

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.

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

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!