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!
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
Instructions
Mediterranean Roasted Chickpeas
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix all of the ingredients together in a small bowl.
- Add them to the lined baking sheet and place them in the oven for 20 minutes. Cool completely before serving.
- 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
- 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.
- Add the remaining ingredients for the tabbouleh and stir until uniform.
To Assemble
- 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!
- 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