Preview
Falafel Buddha Bowl with Chipotle Sauce
15 min
Prep Time10 min
Cook Time25 min
Total Time
Ingredients (2 servings)
MetricImperial
1 cup cooked brown rice
200g baby spinach
1/2 carrot
1/2 Lebanese cucumber
1/4 small red onion
6 falafel
1 roma tomato
1 avocado
-Handful of sesame seeds
-Handful of pumpkin seeds
Creamy Chipotle Sauce:
1/4 cup tahini
1/4 lemon, juiced
1 tbsp maple syrup
1/8 tsp salt
1/4 tsp paprika
5 tbsp water
Make the sauce:
- Add all ingredients (except water) to a mixing bowl and mix until combined.
- Slowly add water, 1 tbsp at a time, and whisk until creamy and smooth.
- Taste and adjust to your preference. Add more salt if you prefer.
Prep the ingredients:
- Roast falafel in oven according to instructions on package.
- Slice cucumber, red onion and avocado.
- Dice tomato.
- Juliene carrot.
Assemble the bowl:
- Lay a bed of raw spinach in the bowl, then add brown rice, toasted falafel, avocado, carrot, cucumber and tomato.
- Drizzle sauce on top.
- Sprinkle a handful of sesame seeds and pumpkin seeds on top. Easy!
Notes
- Any leftover sauce can be stored in the fridge for up to 4 days.
- Omit maple syrup or substitute with your favourite sweetener instead.
- You can use any vegetables you have and omit onions if you're intolerant to high fodmap foods.
- Substitute quinoa for brown rice for an extra protein boost.
- You can make your own falafels if you wish to.
- Chipotle powder will make the sauce more spicy, but if you like it mild, paprika can be used instead.
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