Vegan Falafel Buddha Bowl with Creamy Avocado Dressing Vegan recipe

Vegan Falafel Buddha Bowl with Creamy Avocado Dressing

Prep 30 mins
Cook 45 mins
Serves 2

Welcome summer with this light and refreshing Buddha bowl. It’s full of texture and inviting flavours – it’s healthy too!

Middle Eastern Falafels Find out more

Ingredients

For the salad:
100 g quinoa
1 pack of Cauldron Falafels
50 g baby kale
1 avocado, halved, de-stoned, peeled and sliced
40 g 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
10 g fresh parsley
10 g fresh coriander
1 tbsp lime juice
50 ml water
½ tsp salt
½ tsp black pepper

Method

  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 falafel 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.