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Beet Falafel Bowl – The perfect recipe to give a try to spice up the traditional lunch salad. The beet falafel is so easy to make and delicious!
You may have noticed a lack of vegan meals being shared on the blog here lately. Well, let me just tell you that is due to a couple of reasons. One, I have been sharing more of the recipes that you want to see and Two, I am really boring when it comes to my vegan food choices and I pretty much eat the same thing each day. Breakfast is usually some variation of fruit, granola/oatmeal, or a smoothie and lunch is either a really big salad or some sort of bowl meal. My favorite bowl meal to make for lunch, and sometimes dinner as well as the Buddha Bowl.
The Buddha Bowl is basically a whole bunch of stuff, good stuff, in a bowl. It is called a Buddha Bowl because the bowl is packed so full of delicious ingredients that it resembles the rounded belly appearance of a Buddha. It is also very supportive of the macrobiotic diet because it usually contains veggies, grains, protein, nuts/seeds, and dressing. You can make your bowl using any combination of these ingredients and the possibilities are truly endless. I actually like to save my grains (rice, quinoa, or noodles) for dinner so I can feel full and not have the urge to snack before bedtime. So my lunch bowl is usually a salad with a bunch of stuff in it and by stuff I mean whatever is in my fridge 😉
One thing that I love to keep on hand for lunch and dinner is falafel and I will make it in a large batch because I can use it to bulk up a salad, top a Buddha Bowl, or fold it in a pita as a sandwich. So when I stumbled upon a recipe for beet falafel, then I HAD to give it a try. This recipe turned out great and the spicy red pepper flakes really balance out the sweetness of the beet.
Beet Falafel Bowl Ingredients:
- 2 small beets
- 6 oz. chickpeas drained and rinsed
- 1 garlic clove
- 1 teaspoon red pepper flakes
- salt to taste
- arugula (or your favorite greens)
- cucumber, diced
- tomato, cut
- green onion, sliced
Preheat the oven to 400 degrees F. Clean the beets and double wrap them in aluminum foil and place in the oven to roast for about 40 minutes. Once finished remove from the oven and allow them to cool and then peel the skin off.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Using a food processor, add in the chickpeas, beets, garlic, red pepper flakes, salt, and pulse until they form a sticky consistency; pick up a small amount and press it in together and if it forms a ball then it is ready. If you have a problem with the mixture coming together then add a little more chickpeas at a time and pulse until it comes together. Form little balls using about 1 tablespoon of the beet mixture and place on the prepared baking sheet. Place into the oven and bake for 35 to 40 minutes.
Now its time to assemble your beet falafel bowl! Place the greens in the bottom and all of the vegetables on top, sprinkle with the green onion and add 2 to 4 beet falafel and top with dressing. I have been having a hard time finding a salad dressing that I like…and is vegan…so I have been keeping it simple with a mixture of olive oil (the really good kind) and fresh lemon juice.
*Recipe adapted from So Buddhalicious