June – Falafel Buddha bowls

June – Falafel Buddha bowls


  • Falafel
  • 450g sweet potato peeled and cut into 1cm cubes
  • 1 clove garlic
  • 1/2 tbsp. olive oil
  • Small bunch coriander
  • 1 x 400g tin chickpeas, drained
  • 1 tbsp. flour (any type)
  • 3/4 tsp. salt
  • 1 tsp. ground cumin, coriander and smoked paprika
  • 1 avocado approx. 200g flesh only sliced
  • Carrot salad
  • 3-4 carrots approx. 350g, peeled and grated
  • 1 bunch coriander
  • 20g pumpkin seeds
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 100g spinach
  • 1 x 200g tub hummus

Preparation time:

Cooking time:

Skill level:





  1. Preheat oven 200C.

  2. Place the sweet potato and the clove of garlic unpeeled on a baking tray and drizzle with olive oil. Put in the oven for 45 mins until tender. Leave to cool for 5 minutes.

  3. Add the sweet potato along with the other falafel ingredients to a food processor. Squeeze out the garlic from the skin and add. Pulse until the ingredients are broken down but don’t put on full speed otherwise you will make a paste.

  4. With the ingredients still holding some form, create small walnut sized balls and place them on a lined baking sheet. If the mixture sticks to your hands dampen them slightly with water. You should make 16 balls. 

  5. Increase the oven to 220C. Place falafel in the oven and cook for 20 minutes.

  6. Meanwhile make the carrot salad by adding the carrot and coriander to a bowl and mixing well. Add the olive oil and lemon juice and season well. Sprinkle with pumpkin seeds.

  7. To make your Buddha bowls get 4 bowls and place equal amounts of spinach in the bottom of each. Then heap in some carrot salad. Add the slices of avocado followed by the hummus. Finally add the falafel and serve.

Nutritional information per serving:









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