Baked Beet Falafel Buddha Bowls

Baked Beet Falafel Buddha Bowls

4.0 2 ratings

Prep. 40 min

Total 1 h 5 min

5 portions

Ingredients

Beet Falafel

water
25 oz
raw beets peeled, diced (½ in.) (see Tip)
16 oz
lemons
4 - 5
red onions cut into pieces
4 oz
garlic cloves
2
fresh cilantro leaves
½ oz
chickpeas rinsed, drained (approx. 15 oz)
1 can
brown rice flour
4 ½ oz
salt
½ tsp
ground cumin
⅛ tsp

Tahini Dressing

garlic cloves
3
cilantro leaves
½ oz
salt
¼ tsp
tahini
4 ½ oz
water
3 oz

Hummus

garlic cloves
2
hemp seeds plus extra to garnish
1 oz
salt
½ tsp
chickpeas rinsed, drained (approx. 15 oz)
1 can
water
2 ½ oz
tahini
2 oz
extra virgin olive oil
1 oz
mixed salad greens
5 oz
cucumbers sliced in rounds (¼ in.)
12 oz
sweet mini peppers de-stemmed, halved
10 oz
radishes trimmed, quartered
5 oz
pita bread cut in wedges, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 933 mg

Protein 20 g

Calories 2611 kJ / 624 kcal

Fat 31 g

Fibre 17 g

Saturated Fat 4 g

Carbohydrates 75 g

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