Baked Beet Falafel Buddha Bowls

Baked Beet Falafel Buddha Bowls

4.0 2 rating

Prep. 40 min

Total 1 h 5 min

5 portions

Ingredients

Beet Falafel

water
25 oz
raw beets peeled, diced (½ in.) (see Tip)
16 oz
lemons
4 - 5
red onions cut into pieces
4 oz
garlic cloves
2
fresh cilantro leaves
½ oz
chickpeas rinsed, drained (approx. 15 oz)
1 can
brown rice flour
4 ½ oz
salt
½ tsp
ground cumin
⅛ tsp

Tahini Dressing

garlic cloves
3
cilantro leaves
½ oz
salt
¼ tsp
tahini
4 ½ oz
water
3 oz

Hummus

garlic cloves
2
hemp seeds plus extra to garnish
1 oz
salt
½ tsp
chickpeas rinsed, drained (approx. 15 oz)
1 can
water
2 ½ oz
tahini
2 oz
extra virgin olive oil
1 oz
mixed salad greens
5 oz
cucumbers sliced in rounds (¼ in.)
12 oz
sweet mini peppers de-stemmed, halved
10 oz
radishes trimmed, quartered
5 oz
pita bread cut in wedges, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 933 mg

Protein 20 g

Calories 2611 kJ / 624 kcal

Fat 31 g

Fibre 17 g

Saturated Fat 4 g

Carbohydrates 75 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Meal Prep 9 Recipes
United States

You might also like...

Black Bean Walnut Patties

35 min

Chili and Peanut Noodles with Tofu and Chili Garlic Oil

30 min

Buddha Bowl with Lentil Falafel and Pomegranate

2 h 35 min

Vegan Green Pea Fritters

20 min

Root Vegetable Soufflé

1 h 25 min

Dairy Free Tzatziki

15 min

Vegan Eggplant Massaman Curry

50 min

Nachos with Black Beans and Guacamole

35 min

Baked Falafel with Jalapeño Tahini Sauce

50 min

Kale, Broccolini and Cranberries with Almonds

40 min

Lentil, Cauliflower and Kale Salad

1 h 5 min

Roasted Cauliflower and Kale Soup

1 h 5 min