When I was looking for inspiration recently, I came across a fair amount of Buddha bowls that looked delicious. I have made a heap of smoothie bowls for breakfast throughout my time, but I haven’t launched into dinner bowls until now.
I had made the falafels yesterday, so the hard work in that part of the recipe was done and then I only had some roasting, chopping and baking to do to draw it all together tonight. It is so nice to have a lovely meal like this to get the week going, as it tastes delicious and there is not a lot of cleaning up to do after.
Falafel bowl recipe – serves 2
Preparation time: 30 minutes
Cook time: 30 minutes
1 x handful spinach
1 x handful rocket
1 x fresh jalapeno
1 x long red sweet chilli
1 x cob of corn
1/3 cup red kidney beans
1/2 cup sweet potato
1 x wholemeal pita bread
1 large avocado
1 small red onion
1 tablespoon cumin
1 tablespoon caradmon
1 tablespoon sweet chilli sauce
Falafels – makes 12
1 x packet 200g dried chickpeas
1/3 cup chopped coriander
1/3 cup chopped flat leaf parsley
1 x tablespoon garlic
1 x red onion
1 x tablespoon lemon juice
2 tablespoons plain flour
drizzle of olive oil
- Open the packet of chickpeas, pour into a bowl and cover with water, set aside 6-8hrs
- Put garlic, herbs, lemon juice, onion and chickpeas into food processor and blitz.
- Transfer the mixture into a bowl, cover with glad wrap and refrigerate for at least 30 minutes.
- Remove bowl from fridge, add flour and oil, then using a soup soon, form into evenly sized patties
- Baked in a preheated oven at 180 degrees, turning once, the tops will look lightly browned when ready.
Image one: Falafel mix ready to be blitzed
Image two: Falafel mix ready to be rolled
- Season cob of fresh corn with salt and pepper
- Wrap in oven and bake at 180 degrees for 20 minutes
- Remove from heat, open foil, put small amount of butter into foil and rewrap for the butter to melt
- Peel sweet potato
- Diced into small cubes
- Season well with salt and pepper
- Wrap in alfoil and bake at 180 degree for 20 minutes
Wholewheat pita chips
Cut pita in 1/2, then 1/2 again, then cut those halves into thirds (keep the top and bottom together, not separated).
Place on spray oil lined sheet of alfoil
Season well with salt and pepper
Bake for 10 minutes at 180 degrees, chips are ready when they are toasted and are a slight light brown in colour
- Add avocado, red onion and sweet chilli sauce to food processor and blitz till onion is diced and consistency of ingredients is smooth without lumps.
- Start by adding your dish to serve the guacamole in the middle of the bigger bowl
- Add the guacamole to this serving bowl
- Add greens – spinach, rocket and jalapeno
- Add beans – red kidney
- Add sweet red chilli
- Add wholemeal pita ‘chips’
- Add corn and sweet potato
- Add falafels and drizzle with greek yoghurt
Falafel bowl ready to eat!