Falafel Buddha bowl

66

PREP TIME

25 min

TOTAL TIME

40 min

Serves

4

Falafel Buddha bowl

Photo, Erik Putz.

Falafel, pepitas, bulgur, beets, squash, arugula, tahini, garlic and honey! What doesn't this bowl have?


Ingredients

  • 3/4 cup medium bulgur
  • 1/2 acorn squash , halved, seeds removed and cut into 1/2-in. slices
  • 2 tbsp canola oil , divided
  • 3/4 tsp salt , divided
  • 12 prepared falafel
  • 1/4 cup lemon juice
  • 3 tbsp tahini
  • 1 garlic clove , finely grated
  • 2 tsp honey
  • 4 cups baby arugula
  • 1 medium beet , peeled and grated
  • 1/4 cup pepitas

Instructions

  • POSITION racks in top and bottom thirds of oven, then preheat to 425F. Set aside 2 baking sheets.
  • BRING 1 1/2 cups water to a boil in a medium saucepan. Add bulgur and reduce to a simmer. Cover and cook until tender, about 15 min. Remove from heat and let stand, 5 min. Fluff with a fork.
  • TOSS squash with 1 tbsp oil and 1/4 tsp salt, then spread in an even layer on a baking sheet. Bake in top third of oven until tender and slightly browned, 10 to 12 min, turning halfway.
  • PLACE falafel on the other sheet. Bake in bottom third of oven until hot, 8 to 10 min.
  • WHISK lemon juice, tahini, garlic, honey and remaining 1 tbsp oil and 1/2 tsp salt with 3 tbsp water in a bowl until smooth.
  • DIVIDE bulgur among bowls, then top with arugula, beet, squash and falafel. Top with pepitas and drizzle with dressing.

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Nutrition (per serving)

  • Calories
  • 508,
  • Protein
  • 15 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 26 g,
  • Fibre
  • 12 g,
  • Sodium
  • 773 mg.