Date posted: 03/06/2024

Roasted chickpea, falafel and quinoa Buddha bowl

  • Serves 10
Votes: 0 Average: 0


Chickpeas in water 400g
Broccoli 500g
Trimmed cauliflower 0.75pce
Harissa paste 50g
Everyday Favourites sweet potato falafel bites 20pce
Mixed chillis 50g
Trimmed spring onion 0.5 bunch
Everyday Favourites chopped diced apricot 100g
Lion yogurt and mint dressing 100ml
Pomegranate seeds 75g
Pumpkin seeds 5g
Three colour quinoa 600g


  1. Pre-heat the oven to 180c
  2. Follow the manufacturing guidelines to cook the quinoa
  3. Drain the chickpeas and place onto the baking tray
  4. Cut the broccoli and cauliflower into small florets, add the harissa paste to the chickpeas and vegetables, mix well
  5. Place into the oven until golden brown
  6. On a separate baking tray, place the sweet potato falafel, cook until golden brown and above 75c in the middle
  7. Slice the chillies and spring onion
  8. Making the Buddha bowl: place the quinoa, roasted chickpeas, broccoli, cauliflower, falafel and apricots into a bowl
  9. Drizzle over the yogurt and mint dressing, sprinkle over the chilli, spring onion, pomegranate seeds and pumpkin seeds
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