A Mediterranean inspired buddha bowl with kale falafels, maple glazed sweet potato fries, roasted red onion, garden veggies, and beet hummus. All drizzled with a vegan tzatziki sauce.
- 8 Falafels (I used this healthy kale falafel recipe)
- 1 Sweet Potato, cut into 1/2-inch thick fries
- 1 Red Onion, cut into 1/2-inch thick wedges
- 2 cups Lettuce or Greens Mix
- 4 oz Cherry Tomatoes
- 1 cup Hummus (I used this beet hummus recipe)
- 6 tbsp Tzatziki Sauce (I used this vegan recipe)
- 2 tbsp Maple Syrup
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- Preheat oven to 425. Wash and dry fresh produce. Cut sweet potato into fries, peel and chop onion into wedges. Halve tomatoes lengthwise.
- Toss sweet potatoes with a drizzle of olive oil, a pinch of salt and pepper, and the maple syrup on a baking sheet. Roast in oven until tender and brown, about 25 minutes.
- After sweet potatoes have been in oven for 15 minutes, remove baking sheet, flip the fries, and add onion wedges to sheet with a drizzle of olive oil and pinch of salt and pepper. Continue roasting for another 10 minutes.
- Once onions and sweet potatoes are done, split the greens, tomatoes, sweet potato fries, onion wedges and hummus between two bowls. Add falafels on top and drizzle with tzatziki sauce.
- If you use the falafel, hummus, and tzatziki recipes I recommend above then this recipe is both vegan and gluten-free!
- Category: Entree
- Cuisine: Mediterranean
Keywords: Falafel Buddha Bowl, Vegan Falafel Buddha Bowl, Mediterranean Buddha Bowl