Name: Falafel Bowls with Jalapeño Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: vegan
Ingredients: 1 lbs cauliflower, chopped (450g); 3 medium carrots, sliced (300g); 1 large onion, quartered (200g); 1 tbsp cumin; 1/2 tsp salt; 1 tbsp olive oil, optional; 1 garlic clove minced (10g); 1 tsp onion powder; 2 tsp cumin; 1 jalapeno, deseeded (40g); 1/2 cup cilantro, packed (50g); 3/4 cup cashew milk; 1/2 cup soaked cashews; 3 tbsp nutritional yeast; 1 Batch of Easy Baked Falafel, prepped and ready to use; 3 cups spinach; Optional: grape tomatoes, cilantro, parsley, avocado, lemon juice, nuts or seeds to top

falafel patties in a buddha bowl with jalapeño CREAM SAUCE

These cozy Falafel Bowls features homemade baked falafel, roasted vegetables and a delicious Jalapeño Cream Sauce. Healthy, satisfying and easy to prep! (Vegan + Gluten Free)

baked falafel balls on a warm salad with cilantro sauce on top

Bliss bowl? Buddha bowl? Warm salad bowl? I like to call ’em lazy girl yum bowls. Regardless of the name, bowls loaded with vegetables are just my kinda meals soooo, we’e welcoming another yum bowl to the blog: Falafel Bowls with Jalapeño Cream Sauce.

Ingredients for Falafel Bowls

Okay, before I get into what goes into this falafel bowl recipe I just wanted to say that I feel like buddha bowls are not really technically a recipe. It’s more of a formula that you can play around with so please do change it up to whatever you have on hand in terms of vegetables and add-ins!

Base: I used spinach in these bowls but I love adding kale or quinoa as the base too.
Roasted Root Vegetables: carrots, onions, cauliflowers and sweet potatoes work really well with the flavour of the sauce.
Fresh vegetables: tomatoes, bell peppers, sliced red onions and cucumbers.
Batch of THESE Falafel Patties made with canned chickpeas.
Toppings: nuts, seeds, avocado and sliced jalapeño.
Jalapeño Cream Sauce: adapted from my vegan enchilada lasagna recipe (which is TDF by the way).

TL:DR Falafel Bowl Formula: greens of choice OR base of grains like quinoa/rice + roasted root vegetables of choice + fresh vegetables of choice + nuts/seeds for healthy fats + batch of baked falafel + falafel bowl dressing.

TIP: prep a batch of the baked falafels and keep them in the fridge for a quick throw together warm and cozy salad following the falafel bowl foruma.

close up shot of falafel bliss bowl with creamy jalapeno sauce drizzled

How to Make Yummy + Cozy Falafel Bowls

First, you want to make sure you have some falafel prepped and ready to go. If you haven’t prepped any make them with the roasted vegetables to save time.
Go on to roasting the vegetables tossed in salt, pepper and cumin for flavour. Add a bit of chili or cayenne if you’re feelin’ more spice.
While the vegetables are roasting, prep the sauce by blending everything in a blender.
Assemble the bowls by layering a base of spinach or grains. Then add in the roasted vegetables, fresh vegetables, falafel, toppings and drizzle with the creamy dreamy jalapeño sauce.

Have left overs? Perfect. You got yourself a falafel bowl meal prep! Store the roasted vegetables and falafel in an air tight container and keep it in the fridge. Keep the sauce in a air tight jar and take some to go with your meal. When ready, just toss everything all together, nomzzz. It’s also super delish to dip veggies and baked fries in- just sayin’.

This warm falafel salad is so versatile and really a any-time meal. It’s also a great way to clean out your friend at the end of the week! And hey, it’s Friday today so how fitting 😉enjoy friends!

More Healthy Buddha Bowls to Try:

close up shot of falafel cross section bite shot

If you recreate this Falafel Bowls with Jalapeño Cream Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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