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!
Servings: 4 bowls
Ingredients
- 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
Instructions
- 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!