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!