Easy Baked Falafel Buddha Bowls

Easy Baked Falafel Buddha Bowls

Easy Baked Falafel Buddha Bowls

INGREDIENTS

• 1 package storebought falafels (I used the fresh ones to save time)
• 1 head romaine lettuce, chopped
• 1 large field tomato, diced
• 1 cucumber, diced
• 1 cup parsley, finely chopped
• hummus
• Quick pickled red cabbage (you can also buy it pickled at the store but this quick pickle is SO quick & easy!)
• 1 cup sliced red cabbage
• 1 cup vinegar
• 2 tsp sugar
• 1 tsp salt
• Garlic sauce
• 1/2 cup unsweetened soy milk
• 1 cup sunflower oil
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 1/2 tsp salt
• Quick chicken shawarma
• 3 chicken breasts
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic minced
• 2 tsp turmeric
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
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• Easy Baked Falafel Buddha Bowls

INSTRUCTIONS

• In a large bowl, mix together vinegar, sugar and salt until completely dissolved. Immerse cabbage in mixture, and let sit at least 30 minutes before serving.
• Cut chicken breasts in half lengthwise. Marinate all ingredients for chicken shawarma together in a large plastic bag. Let sit at least 10-15 min. Preheat BBQ to med-high heat and grill chicken for 5-6 min per side until chicken is cooked through. Alternatively, cook in a 400 F oven for 12-15 min until cooked through. Let cool then slice up.
• Meanwhile, blend all ingredients for vegan garlic mayo together in a Magic Bullet, blender or food processor. Sauce should only take 10-15 seconds on high to emulsify and thicken up.
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• full recipe>> Easy Baked Falafel Buddha Bowls

Easy Baked Falafel Buddha Bowls