Falafel Buddha bowl


  • Prep Time25 mins
  • Total Time40 mins
  • Makes4 servings
Falafel Buddha bowl

Photo, Erik Putz.

Chatelaine Triple Tested

Falafel, pepitas, bulgur, beets, squash, arugula, tahini, garlic and honey! What doesn't this bowl have?


  • 3/4 cup medium bulgur

  • 1/2 acorn squash, halved, seeds removed and cut into 1/2-in. slices

  • 2 tbsp canola oil, divided

  • 3/4 tsp salt, divided

  • 12 prepared falafel

  • 1/4 cup lemon juice

  • 3 tbsp tahini

  • 1 garlic clove, finely grated

  • 2 tsp honey

  • 4 cups baby arugula

  • 1 medium beet, peeled and grated

  • 1/4 cup pepitas


  • POSITION racks in top and bottom thirds of oven, then preheat to 425F. Set aside 2 baking sheets.

  • BRING 1 1/2 cups water to a boil in a medium saucepan. Add bulgur and reduce to a simmer. Cover and cook until tender, about 15 min. Remove from heat and let stand, 5 min. Fluff with a fork.

  • TOSS squash with 1 tbsp oil and 1/4 tsp salt, then spread in an even layer on a baking sheet. Bake in top third of oven until tender and slightly browned, 10 to 12 min, turning halfway.

  • PLACE falafel on the other sheet. Bake in bottom third of oven until hot, 8 to 10 min.

  • WHISK lemon juice, tahini, garlic, honey and remaining 1 tbsp oil and 1/2 tsp salt with 3 tbsp water in a bowl until smooth.

  • DIVIDE bulgur among bowls, then top with arugula, beet, squash and falafel. Top with pepitas and drizzle with dressing.

Nutrition (per serving)

Calories 508, Protein 15g, Carbohydrates 60g, Fat 26g, Fibre 12g, Sodium 773mg.