Take traditional falafel to the next level with sweet potato goodness, to add kick and flavor to the Middle Eastern dish. Our sweet potato vegan falafel buddha bowl combines starchy veggies, with legumes, and delicious veggies for a healthy, well-balanced meal, filled with lots of healthy fats. The bowl can take as little as 10 minutes to prepare, and cooks in 35 minutes—a simple and fast way to bring delicious nutrition into your daily routine.
Recipe and photo by Isabelle Steichen and Jenné Claiborne, founders of Buddhalicious, an online vegan meal planning service. Sign up for a free weekend challenge here!
- 1 medium sweet potato, baked or steamed in the skin
- 14 ounces can chickpeas, rinsed
- ¼ teaspoon cayenne pepper
- ½ cup fresh parsley, minced
- 1 clove garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2 tablespoons freshly squeezed lemon
- ½ cup water
- 1 clamshell of arugula or mixed salad greens
- 2 pita pockets
- 1 cucumber, seeded and diced
Preheat oven to 350°F and line baking sheet with parchment paper. Place all of the falafel ingredients into a food processor, and pulse until the ingredients are combined. If you don’t have a food processor, use a fork to mash the ingredients together in a mixing bowl. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tablespoons) to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.
Place dressing ingredients in a bowl and stir to combine, or place ingredients into a jar with a lid, and shake until creamy.
Place arugula in a large bowl (only as much as you will consume right now). Pour tahini sauce over the greens. Massage gently to coat the arugula. Fill the pita pocket with arugula/greens, cucumber, falafel, and drizzle on more tahini sauce.
- Total Fat
- Saturated Fat
- Dietary Fiber