Name: FALAFEL BUDDHA BOWL
Total time: 15 min
Ingredients: 1 1/2 cup cooked quinoa; 1/2 punnet cherry tomatoes (halved); 1/2 cucumber (deseeded and chopped); 3 spring onions (finely sliced); 2 handfuls pomegrante seeds; 1 handful toasted flaked almonds; 1/4 cup extra virgin olive oil; 3 tbsp lemon juice; 1/2 tsp maple syrup; 1/3 cup finely chopped parsley; 8 th-1/4 cup finely chopped mint (based on preference); 1 small garlic (minced); Salt and black cracked pepper to taste; 2 red onions (thinly sliced); 2 tbsp pomegrante molasses (I used Odysea); 1/2 tsp apple cider vinegar; 1 tbsp pomegrante seeds; 1 tbsp extra virgin olive oil; Gluten free falafels (I used Gosh original); Plain hummus

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FALAFEL BUDDHA BOWL

gluten free, Lunch, Mains, VEGAN
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buddha bowl falafel hummus make ahead middle eastern pomegrante portable quinoa

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