Falafel Buddha Bowl

Veganism is not only cruelty free to animals but to the environment & your health as well.  3 simple & awesome reasons to go plant-based.  Seriously, what other convincing would someone need?!

I loveee Buddha Bowls. If you’ve never heard the term, let me explain. In essence, it is a plant-based overstuffed bowl resembling the belly of Buddha. These bowls are loaded with proteins (no meat obviously), grains, & vegetables – either raw or roasted. Similar terms you may see for these types of meals are hippie-bowls, nourish-bowls, macro-bowls, etc.

Buddha bowls can be very easy & fast to make. I made this bowl on the weekend so was excited to have extra time to bake up some healthy lentil & quinoa filled falafels!

• Servings: 2-3
• Time: 1 hour
• Difficulty: medium
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Ingredients

Falafels:

• 1/2 c red lentils
• 1/2 c rainbow quinoa
• 1/2 red bell pepper, chopped
• 2 long flat kale leaves or a handful of baby kale
• 2 T chopped cilantro
• 2 T chopped onion
• 1 tsp minced garlic
• 1 tsp paprika
• Pinch of Himalayan salt
• Ground pepper to taste

Beet Hummus:

• 1 can chickpeas (drained & rinsed)
• 1 small roasted beet, chopped
• Juice from half a lemon
• Small handful cilantro
• 1 tsp garlic powder

Pea Mash:

• 1 can organic peas (drained & rinsed)
• Handful of fresh basil
• 2 T or more of nutritional yeast/ nooch

Dressing:

• 1/4 block firm tofu
• Juice from half a lemon
• Small handful cilantro
• Just enough unsweetened almond milk to get smooth consistency

Tortilla chips

• 2 low carb, high fiber & protein tortillas
• Taco Seasoning (I like FlavorGod)

Fillers:

• Wasabi Seaweed/ Nori Chips (I bought these)
• Diced tomato
• Nutritional yeast/nooch

Directions

Falafels:

1. Cook the lentils & quinoa according to direction.
2. Once lentils are cooked add to a food processor with the rest of the falafel ingredients, except for the quinoa. Process & stir until all ingredients are combined.
3. Mix in the cooked quinoa.
4. Let mixture cool so as not to burn your hands & then role an ice cream scooper size amount of dough into a ball.
5. Place on a baking sheet lined with a silpat or parchment paper & bake at 425 degrees for 16-20 minutes, flipping halfway through.

Beet Hummus:

1. Simply add all ingredients to a clean food processor.
2. Processor & stir until combined. I like to leave mine a bit chunky.

Pea Mash:

1. Simply add all ingredients to a clean food processor.
2. Processor & stir until combined.

*I used leftover mash that I had made for this veggie sandwich a few days prior & stored in a mason jar in the fridge. Sandwich recipe is on my Instagram page @thekellydiet.

 

Tortillas:

1. Cut each tortilla into 6 pieces like you would a pizza.
2. Place on a baking sheet lined with a silpat or parchment paper.
3. Sprinkle seasoning on top.
4. Bake at 425 degrees for 6-8 minutes or until crispy.

Assemble:

1. Simply add everything to a bowl with desired amounts*. Start with the base of falafels, tortilla chips, tomato & nori sheets.
2. Top with your hummus & pea mash.
3. Sprinkle with nutritional yeast.

Remember this is a Buddha Bowl so be generous in your amounts 🙂