Go Back
+ servings
Easy Baked Falafel Buddha Bowls
Print Recipe
0 from 0 votes

Easy Baked Falafel Buddha Bowls

These Chicken Falafel Buddha Bowls are a healthy dinner idea that can double as your weekly meal prep - they're low carb, and loaded with veggies, hummus and garlic sauce!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Grain bowls
Cuisine: Mediterranean
Servings: 4 bowls


  • 1 package storebought falafels (I used the fresh ones to save time)
  • 1 head romaine lettuce, chopped
  • 1 large field tomato, diced
  • 1 cucumber, diced
  • 1 cup parsley, finely chopped
  • hummus

Quick pickled red cabbage (you can also buy it pickled at the store but this quick pickle is SO quick & easy!)

  • 1 cup sliced red cabbage
  • 1 cup vinegar
  • 2 tsp sugar
  • 1 tsp salt

Garlic sauce

  • 1/2 cup unsweetened soy milk
  • 1 cup sunflower oil
  • 2 garlic cloves, minced
  • 1 tsp lemon juice
  • 1/2 tsp salt

Quick chicken shawarma

  • 3 chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt


  • In a large bowl, mix together vinegar, sugar and salt until completely dissolved. Immerse cabbage in mixture, and let sit at least 30 minutes before serving.
  • Cut chicken breasts in half lengthwise. Marinate all ingredients for chicken shawarma together in a large plastic bag. Let sit at least 10-15 min. Preheat BBQ to med-high heat and grill chicken for 5-6 min per side until chicken is cooked through. Alternatively, cook in a 400 F oven for 12-15 min until cooked through. Let cool then slice up.
  • Meanwhile, blend all ingredients for vegan garlic mayo together in a Magic Bullet, blender or food processor. Sauce should only take 10-15 seconds on high to emulsify and thicken up.
  • Add lettuce to each bowl, along with tomatoes, cucumber, parsley, pickled cabbage, falafels and sliced chicken. Add some hummus and garlic sauce to each bowl. Serve and enjoy!