Baked Beet Falafel Buddha Bowls
TM5 TM6

Baked Beet Falafel Buddha Bowls

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Ingredients

Beet Falafel

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

Tahini Dressing

  • 3 garlic cloves
  • ½ oz cilantro leaves
  • 1 lemon, zested and 1.5 oz juice reserved
  • ¼ tsp salt
  • 4 ½ oz tahini
  • 3 oz water

Hummus

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

Nutrition
per 1 portion
Calories
2611 kJ / 624 kcal
Protein
20 g
Carbohydrates
75 g
Fat
31 g
Fiber
17 g

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