Vegan Mediterranean Buddha Bowl

Homemade baked falafels, turmeric tabbouleh and more! This vegan Mediterranean buddha bowl is hearty, nutritionally dense, jam-packed with flavor and easy-to-make. lt is definitely a recipe that you won’t forget!I actually hadn’t had falafel until I was out of high school and it blows my mind to know I went so long without one of my new favorite foods. Crispy on the outside, soft and pillowy on the inside, if you have not yet tried falafel you are in for a treat! I also want to mention that all of the other ingredients in this Mediterranean Buddha Bowl are optional and can be customized to your liking. To be honest, I personally don’t like olives, so I left that out of my bowl and just served the olives to Chris since he loves them so much and I knew that they pair well with Mediterranean flavors– so just make sure to have fun with it!

Chris and I also put this recipe together as a part of our new “cooking challenge” series on YouTube, where we go head to head in the kitchen and create a new recipe according to that month’s theme. This month was all about Buddha bowls and this is what I came up with!This is unrelated to the post, but there is a lot of change happening over here at SSV and we can’t help but share! Sooooo Chris and I are currently sitting on an airplane on our way to Portland, OR, taking the steps towards our next adventure. Late last year, we decided that we needed a change and wanted to relocate. Los Angeles is great, but after being there for almost 25 years of my life, I think it is time for me to experience something new. We’re here in Portland to meet up with our real estate agent and hopefully secure a new home for the spring, wish us luck!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Mediterranean Buddha Bowl

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 5 minutes
• Yield: 3 servings

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Description

Homemade baked falafels, turmeric tabbouleh and more — this vegan Mediterranean buddha bowl is hearty, nutritionally dense, jam-packed with flavor and easy-to-make. lt is definitely a recipe that you won’t forget!

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Ingredients

Homemade Baked Falafel

Mediterranean Roasted Chickpeas

• 1/2 (15 oz.) can of chickpeas, drained and rinsed
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon pink Himalayan salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried parsley (or 3/4 teaspoon finely chopped fresh parsley)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper, or to taste

Turmeric Tabbouleh

• 1 3/4 cups water*
• 1/2 cup brown rice*
• 1/4 cup quinoa*
• 1/4 teaspoon turmeric
• 3 green onions, finely chopped
• 1/4 red bell pepper, diced small
• 1/4 cup finely chopped parsley
• 1/4 cup fresh mint, finely chopped
• 3 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon of black pepper
• 1/4–1/2 teaspoon pink Himalayan salt, or to taste
• 3 Roma tomatoes, diced*
• 1/2 large cucumber, diced*

Other Ingredients

• 3 cups spinach
• 1/4 cup hummus of choice (or make it at home!)
• 1/2 small can of pitted black olives, drained
• Lemon wedges

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Instructions

Mediterranean Roasted Chickpeas

1. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix all of the ingredients together in a small bowl.
3. Add them to the lined baking sheet and place them in the oven for 20 minutes. Cool completely before serving.
4. Tip: We add these to the same pan as the falafel after we flip the falafel, and bake them both for the same amount of time. It saves time and a pan!

Turmeric Tabbouleh

1. Add the water, brown rice, quinoa and turmeric cook on the brown rice setting in a rice cooker. If you would like to cook it on the stove top, add all of the ingredients into a medium pot and bring to a boil. Once boiling, reduce the heat to low and cover for 45 minutes. Remove from heat and allow the rice and quinoa to stand, covered, for 10-15 minutes.
2. Add the remaining ingredients for the tabbouleh and stir until uniform.

To Assemble

1. In two medium bowls, add in a bed of spinach along with the desired amount of the finished tabbouleh. Next, add 2-3 falafels, half of the roasted chickpeas, and 2 tablespoon scoops of the hummus. Finally, add the olives and a side of lemon, and dig in!
2. If any of the prepared ingredients remain, place them in an airtight container in the refrigerator for up to 3 days.

Notes

• You can also opt for 1 1/2 cups of cooked rice, quinoa or a grain of your choice.
• We usually include the Roma tomatoes and cucumbers in our tabbouleh but for the sake of making a buddha bowl, we left them out and served them in the bowl their own.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Nutrition facts label provided by Nutri Fox.

Want more buddha bowl ideas? Check out Chris’ Vegan Sushi Buddha Bowl pictured above! His quick and easy vegan sushi buddha bowl is loaded with teriyaki baked tofu, rice, pickled cabbage, edamame, sliced cucumbers, and topped with a vegan wasabi mayo to bring you a flavor combination that is sure to blow your mind!

PS Berry says hello! 

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, which means we earn a commission from purchases through those links, but your price remains the same! Thank you for supporting Sweet Simple Vegan!