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.

falafel bowl ingredients

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’.

drizzling sauce on a warm salad

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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falafel patties in a buddha bowl with jalapeño CREAM SAUCE

Falafel Bowls with Jalapeño Cream Sauce

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5 from 1 review

  • Author: Lisa Kitahara
  • Total Time: 45 minutes
  • Yield: 3 servings 1x


This cozy Falafel Bowl features homemade baked falafel, roasted vegetables and a delicious Jalapeño Cream Sauce. Healthy, satisfying and easy to prep!


Units Scale

Roasted Vegetables:

  • 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

Creamy Jalapeño Sauce:

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


Roasted Vegetables: 

  1. 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: 

  1. 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:

  1. 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. 


  • Helpful Equipment: baking tray, blender, turner 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) based on 2 tbsp of Jalapeño cream sauce excluding optional add-ins. 
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: entree
  • Method: baking
  • Cuisine: vegan, gluten free


  • 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


pintrest graphic for falafel warm salad

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I had a ton of cilantro and wanted falafel so this was perfect! Follow as directed and you won’t be disappointed!!