This Buddha bowl definitely packs a punch! Refreshing herby quinoa tabbouleh, spiced falafels, creamy nutty hummus and the game changer- sticky pomegranate molasses onions. You’ve GOT to try this one guys 🔥

Quinoa is a brilliant protein packed gluten free sub to the classic bulgar wheat that soaks up and absorbs all those lovely flavours the longer it’s left to marinate, feel free to make it up the day before so all you have to do is assemble everything.

Perfectly portable to make most of this lush weather we’re having!

Remember to checkout the notes at the bottom of the page for extra tips and storage deets. This is how we doooo 👇🏻

Print Recipe

FALAFEL BUDDHA BOWL

Total Time15 minutes
Course: Main Course, Salad
Keyword: buddha bowl, easy recipe, lunch, middle eastern
Servings: 2

Ingredients

Tabbouleh

  • 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

Dressing

  • 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

Sticky pomegranate onions

  • 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

The rest

  • Gluten free falafels I used Gosh original
  • Plain hummus

Instructions

Sticky pomegrante onions

  • In a frying pan add oil + onions. Saute on a medium heat until soft and translucent, about 10mins.
  • Add in the pomegranate molasses + vinegar + pomegrante seeds. Cook for a further 3 mins till reduced and sticky.

Tabbouleh

  • Add all the Tabbouleh ingredients into a large bowl. Whisk together the dressing ingredients and pour on top. Mix till combined. Adjust salt and pepper if need.

Assembly

  • Bung tabboleuh into bowls, top with falafels, sticky pomegrante onions, hummus and dig in!

Notes

How to cook Quinoa- Place 1/2 cup rinsed quinoa + 3/4 cup cold water into a saucepan. Cover and bring to a slow simmer for 10mins till the water has evaporated. Take off the heat and allow to steam for 5 mins. Fluff with a fork. 
How to deseed a cucumber- Cut cucumber in half length ways. With a teaspoon scrape the watery insides out. Then chop away.
Storage 
Tabboleuh lasts up to 3 days in the fridge.
Sticky pomegrante onions last up to 5 days in the fridge.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the_nil_by_mouth_foodie #thenilbymouthfoodie if you give it ago so I can see and repost your creations!