Go Back
WINTER BUDDHA BOWL with golden falafel pearl couscous beet kale and creamy tahini sauce
Thomas Baker

Winter Buddha Bowl: Easy and Irresistible Recipe

This Winter Buddha Bowl is a vibrant and nourishing meal that celebrates the best of winter produce like kale, beets, and carrots. Featuring a flavorful vegan buddha bowl topped with a herby tahini sauce, it’s an easy and irresistible buddha bowls recipe perfect for healthy eating any day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 Large Bowls
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Pearl Couscous: While carrots are cooking, bring a pot of water to boil. Once boiling, add couscous and cook as instructed on the package. Drain and return couscous to pot. Add shredded beets, olive oil, lemon juice, salt, and pepper; mix well. Adjust seasonings to taste and set aside.
  3. Herby Tahini Sauce: In a blender, combine tahini, garlic, parsley, water, lemon juice, salt, and pepper. Blend on high until smooth and creamy.
  4. Putting It All Together: Divide couscous and roasted carrots evenly between two large bowls. Add falafel and kale or other winter greens as desired. Drizzle with herby tahini sauce and garnish with pumpkin seeds, sesame seeds, and fresh cracked black pepper. Serve immediately and enjoy!

Notes

  • The recipe for the winter kale falafel can be found here. If you don’t want to make falafel, you can use store-bought or omit it. To tenderize kale, massage leaves with lemon juice and olive oil before serving. Other greens like spinach or mesclun blend work well too.