Falafel Buddha Bowl with Creamy Tahini Dressing

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Buddha bowls are my favorite way to fill my plate …. errr … bowl … with a large amount of veggies.

They’re healthy, easy, and full of veggies, protein, and fats, to make a complete meal.

Whether it’s my BBQ Tofu Buddha Bowl, my Burrito Bowl, a tofu scramble bowl, this falafel Buddha bowl, or one of my many other vegan Buddha bowl recipes, you’re going to love how fast, easy, and delicious they are!

They’re perfect to pack for a work lunch or when you just need to throw together something fast. Just throw in your favorite veggies, a grain, protein, and a healthy fat.

Vegan Falafel Buddha Bowl

This vegan Falafel Buddha Bowl recipe contains greens, shredded red cabbage, carrots, roasted sweet potatoes, crispy roasted chickpeas with Greek Seasoning, easy homemade falafel, and a creamy tahini dressing.

Keep it simple by using store-bought falafel and canned chickpeas. Or, take it up a notch by using homemade falafel and crispy roasted chickpeas with Greek seasoning.

Serve the falafel and chickpeas warm or cold.

Creamy Tahini Dressing

The creamy tahini dressing is one of my favorite ways to add a little oil-free flavor to salads and Buddha Bowls. Drizzle it on this Falafel Buddha Bowl, a salad loaded with greens, cucumbers, carrots, olives, and almonds for a delicious side salad, or use it as a creamy dip for falafel.

The dressing should last about a week in an air-tight container in the fridge… but it’s so good you’ll most likely eat it up before then!

Falafel Buddha Bowl with Creamy Tahini Dressing

Load your bowl up with veggies & protein with this vegan Falafel Buddha Bowl with Tahini Dressing

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Course: Main Course

Keyword: buddha bowl, falafel, gluten-free, roasted chickpeas, tahini dressing, vegan buddha bowl, vegan falafel, vegan gluten-free

Servings: 0 servings

Ingredients

For the Bowl

• 1 can chickpeas, rinsed & drained or 1 1/2 cups cooked chickpeas
• 1 1/2 cups kale, stemmed removed & chopped or other greens
• 1 1/2 cups red cabbage, shredded
• 1 1/2 cups matchstick carrots
• 6-8 falafels, cooked homemade or storebought
• 1 1/2 cups chickpeas, drained & rinsed or use greek-seasoned roasted chickpeas

For Creamy Tahini Dressing

• 1/3 cup tahini
• 3 tbsp lemon juice
• 1 clove garlic, minced
• 2 tsp maple syrup
• 3 tbsp lemon juice
• 2 tsp dijon mustard optional for an extra zing!
• 3 tbsp water more if needed to thin

Instructions

• For the Creamy Tahini Dressing:

  Whisk all dressing ingredients in a bowl (or small blender cup) until combined. Adjust the consistency of the dressing by adding more cold water, 1 tablespoon at a time until desired consistency.

For the Bowl

• Split veggies, chickpeas, and falafel between 3-4 bowls and drizzle with Creamy Tahini Dressing.

Tried this recipe?Let us know how it was!