Mega Buddha Bowl With Spinach Falafel

I absolutely love creating Buddha Bowls as I love a variety of things at meal time! Buddha bowls are super easy to make and gives you variety and creativity to do as you please as you’re not often following recipes for them! With this one, I’ve used the Spinach Falafel Recipe from @minimalistbaker (Search for ‘Better-Than-Restaurant Falafel – Vegan & Gluten Free) on the Minimalist Baker Website for original recipe!

For the Falafel topping I use the dairy-free spring onion dip by Chris’ dips found in Woolworths! Delicious if you haven’t tried it yet!

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Ingredients

Adjust Servings
1 Cup Quinoa (Cooked in Veggie Broth)
1/2 Cup Roasted Red Peppers (Home Made or Store Bought)
4 Cups Fresh Baby Spinach
1/2 Cup Baby Tomatoes With Basil and a Squeeze of Lemon
1 Can Chickpeas (Drained - Seasoned With Olive Oil, Lemon & Salt)
1 Cup Quick Homemade Guacamole (2 Avocados, 1 Diced Tomato, Handful of Jalapenos Plus 1 Tbsp of the Juice from The Jar)
1 Cob Corn Cut off The Cob
1-2 Handfuls Sicilian Olives
1/4 Cup Jalapenos
1/2 Cup Pickled Eggplant
1/2 Cup Pickled Red Cabbage
1 Cup Edamame (Lemon Juice, Salt & Pepper to Taste)
1/2 Cup Tinned Beetroot Cut Into Cubes

Directions

1.

Method

No real method to this madness! Divide all your ingredients into 4 portions and get creative with your plating! Enjoy!
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