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)
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.
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:
- Sheet Pan Roasted Vegetable Bowls with Turmeric Tahini
- Tempeh Gyro Bowls
- Asian Tofu 'Beef' Bowls
- Vegan Tofu Poke Bowl
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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Falafel Bowls with Jalapeño Cream Sauce
This cozy Falafel Bowl features homemade baked falafel, roasted vegetables and a delicious Jalapeño Cream Sauce. Healthy, satisfying and easy to prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: entree
- Method: baking
- Cuisine: vegan, gluten free
Ingredients
Roasted Vegetables:
- 1 lbs cauliflower, chopped (450g)
- 3 medium carrots, sliced (300g)
- 1 large onion, quartered (200g)
- 1 tbsp cumin
- ½ tsp salt
- 1 tbsp olive oil, optional
Creamy Jalapeño Sauce:
- 1 garlic clove minced (10g)
- 1 tsp onion powder
- 2 tsp cumin
- 1 jalapeno, deseeded (40g)
- ½ cup cilantro, packed (50g)
- ¾ cup cashew milk
- ½ cup soaked cashews
- 3 tbsp nutritional yeast
Falafel Bowl
- 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
Instructions
Roasted Vegetables:
- Preheat oven to 400 F. Peel and diagonally slice the carrots. Chop the cauliflower into bite sized florets. Quarter the onion. Add all the vegetables to a baking pan and toss with olive oil, cumin, salt and pepper. Bake for 25-30 minutes mixing the vegetables at the half way mark. Remove from the oven and set aside.
Creamy Jalapeño Sauce:
- While waiting for the vegetables to roast, prepare the sauce by adding in all the ingredients into a blender and blending until smooth and creamy. Add more non-dairy milk as needed to reach your desired consistency.
Falafel Bowl Assembly:
- Add spinach, roasted vegetables, falafel and grape tomatoes in to bowls. Top with optional cilantro, parsley, nuts, seeds and avocado. Drizzle with creamy jalapeño sauce and devour.
Notes
- Helpful Equipment: baking tray, blender, turner
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) based on 2 tablespoon of Jalapeño cream sauce excluding optional add-ins.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 17.6g
- Sodium: 834mg
- Fat: 9.3g
- Saturated Fat: 4.8g
- Unsaturated Fat: 1.1g
- Trans Fat: 0
- Carbohydrates: 76.6g
- Fiber: 18.7g
- Protein: 22.7g
- Cholesterol: 0
Keywords: falafel bowls, bliss bowls, buddha bowls, Jalapeño cream sauce
SAVE IT FOR LATER! ↓
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Josh says
I had a ton of cilantro and wanted falafel so this was perfect! Follow as directed and you won't be disappointed!!
★★★★★
Lisa Kitahara says
so happy you enjoyed!