Winter Buddha Bowl
This winter buddha bowl features the best of winter produce - including kale, beets, and carrots - topped with a mouthwatering herby tahini sauce!
Ingredients
Falafel
- 1 Recipe Winter Kale Falafel
Roasted Carrots
- 6 Small Carrots sliced into rounds
- Drizzle of Extra Virgin Olive Oil
- 1/4 Tsp Smoked Paprika
- Pinch of Salt and Pepper to taste
Pearl Couscous
- 1 Cup Pearl Couscous
- 1/2 Small Red Beet peeled and shredded
- 1 Tbs Extra Virgin Olive Oil
- Juice from 1/2 of a Lemon
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
Herby Tahini Sauce
- 1/3 Cup Tahini
- 1 Clove Garlic
- 1/3 Cup Parsley
- 1/3 Cup Water
- Juice from 1/2 Lemon
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
The Rest of the Bowl
- Kale or Hardy Winter Greens
- Pumpkin Seeds
- Sesame Seeds
- Fresh Cracked Black Pepper
Instructions
Roasted Carrots
- Preheat the oven to 400 degrees F.
- Wash and slice the carrots into rounds. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.
- On a baking sheet, bake carrots for 20 minutes, or until softened.
- When done, let cool and set aside.
Pearl Couscous
- While carrots are cooking, bring a pot of water to boil. Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.
- When done, drain water from couscous and put it back in the pot.
- Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.
Herby Tahini Sauce
- In a blender, combine all sauce ingredients. Blend on high until smooth and creamy.
Putting It All Together
- Take out two large bowls. Portion out half the couscous and carrots into one bowl, the remaining halves in the other. Add in as much falafel and greens as you like. Top everything with the herby tahini sauce, and garnish with pumpkin seeds and sesame seeds if desired.
- Enjoy!
Notes
The recipe for the winter kale falafel can be found here. But if you don't feel like making falafel, no worries - you can use store-bought or just omit. If using kale, be sure to "massage" the leaves with a little lemon juice and olive oil before serving - it tenderizes the greens and makes them much easier to digest! Any other greens would work too, like spinach or a mesclun blend.