Falafel Bowl with Bulgar

I love a good vegetarian bowl for dinner…

This recipe is from Chatelaine….called Falafel Buddha Bowl… It was very quick to pull together since I adapted the ingredients to what had available in the house! Luckily I had a box of falafel mix that I had picked up somewhere, so I mixed that up & made my own falafel balls. Frozen falafel balls are available in most grocery stores I think, so if you pick up a package next time you are grocery shopping you will have them around if you want to make this dish!

Here is the recipe. adapted a bit from the original

Ingredients

3/4 cup bulgur

1 sweet potato

1 red pepper

oil

kosher salt

12 prepared falafel balls ( can be frozen or fresh, if fresh warm them up in the oven before eating)

fresh spinach… recipe says 4 cups of arugula but I had fresh spinach so I put a couple handfuls in each bowl…..

pickled beets…I used a few slices that I cup up into bite size pieces for each bowl ( I am allergic to beets so I only put this in Murray’s bowl)

1/4 cup or more pepitas (pumpkin seeds)

Dressing

1/4 cup lemon juice

3 tbsp tahini

1 clove garlic, minced

2 tsp honey

1 tbsp oil

1/2 tsp salt

 

 

Method 

Preheat oven to 425f

1. Cook the Bulgar….in a saucepan, bring 1 1 /2 cups of water to a boil, add the 3/4 cup Bulgar. Reduce the heat to a simmer, cover the saucepan & cook for about 15 minutes until tender & the water is absorbed. Remove from heat & let sit for at least 5 minutes, but mine sat longer until everything else was ready…
2. Peel the sweet potato & slice in half than in 1/4″ slices. Toss with approx 1 tbsp oil, sprinkle with kosher salt  & put onto a lined baking sheet in a single layer
3. Cook the falafel balls as directed on the pkg, when done set aside
4. Cut the red pepper into slices any size you like, toss with some oil & put on the same baking sheet as the potatoes or if you don’t have room use a second baking sheet
5. Roast the sweet potatoes & the red pepper until they are charred & soft…about 10-15 minutes..the cooking time depends on how thick you have cut your potatoes.When done remove from the oven & set aside
6. Make the dressing while everything else is cooking… combine the lemon juice, tahini, garlic, honey, oil & salt in a jar or a bowl, mix to combine well
7. Now, put your bowl together…
8. Divide your ingredients evenly between 4 bowls…( there was only 2 of us so we had some leftovers…Murray took seconds it is so good!)  Start with the Bulgar, then them put everything else in…finally drizzle with the tahini dressing & sprinkle with the pepitas

Enjoy!