Ready for some savoury pumpkin? This 30 minute pumpkin falafel buddha bowl is bursting with fall flavour, fibre and lots of plant-based goodness.
Can you believe this is the first pumpkin recipe I’m sharing for the season? And it’s savoury? Oh how times have changed. This time last year I’d already been through about half a dozen cans of pumpkin puree and was about to share my last recipe for pumpkin week.
But this year I somehow managed to hold myself back until this pumpkin falafel.
This month’s recipe redux theme is all about plant protein power bowls. I’m a huge fan of buddha bowls largely because they’re a great way to get all the essentials (leafy greens, grains, protein and healthy fats) without expending a lot of time and energy.
Pumpkin Falafel Buddha Bowl
Case in point, this pumpkin falafel buddha bowl. Apart from the pumpkin falafel, this bowl stars roasted squash, tomatoes, spelt and barley, all on a bed of leafy mixed greens.
And because I can’t breathe without adding a drizzle, I whipped up a super simple garlic tahini dressing to top it all off.
Despite that epic lineup, this bowl only takes about 30 minutes to throw together if you use pre-chopped squash. I like to chop and freeze my squash ahead of time for easy meals like this but you can also just buy yours already cut.
Either way, this pumpkin falafel buddha bowl is packed with fall flavours and is the perfect quick and easy meal for busy days. Bonus points cuz it’s full of plant-based goodness and you’ll feel healthy AF while chowing down.
What about you?
What are some of your favourite buddha bowl add ins? Savoury pumpkin meals or sweet pumpkin-y desserts?
More falafel goodness:
- 1½ cup cooked chickpeas (about ¾ of a can)
- ¼ cilantro
- ⅓ cup pumpkin puree
- 2 tbsp almond meal*
- 2 tbsp minced garlic
- 1 tbsp shallots, roughly chopped (about ½ a shallot)
- juice of half a lime
- 1½ tsp baking powder
- 3 - 4 tbsp spelt flour*
- 1 tsp cumin
- ¼ tsp chili powder
- salt and pepper to taste
- 2 - 3 tbsp olive oil, for cooking
- 1 small buttercup, butternut or acorn squash or a mix of all three, peeled and chopped
- seasonings to taste
- 1 tbsp olive oil for cooking
- 1 cup mixed greens
- 6 - 8 cherry tomatoes, cut in half
- ⅔ cup cooked grains (I used a mix of barley and spelt)
- ⅓ cup tahini
- 3 tbsp vegan mayo
- 1 tbsp minced garlic
- 1 tsp garlic powder (optional)
- 1 tsp dried dill
- salt and pepper to taste
- 3 - 4 tbsp water to thin
- Preheat oven to 350F, grease a large baking tray with 2 - 3 tbsp olive oil and line another with parchment paper and set aside
- Add all ingredients for the falafel to the bowl of a food processor and pulse. scraping down the sides, until everything is broken down and a crumbly 'dough' is formed. If the dough is too wet add more flour a ½ tbsp at a time
- Transfer the falafel mix into a bowl and continue to mash with a fork if there are any large chickpea chunks still visible
- Optional: At this point, you can refrigerate mixture for a couple hours or overnight. I've made the falafel with and without this step and I like it both ways
- Scoop out 2 tbsp of dough at a time and form into small patties or disks. I was able to get about 10 falafel patties
- Transfer falafel to the greased baking sheet
- Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I just used a little salt)
- Bake the falafel for about 30 minutes flipping halfway through. Falafel should be crispy and lightly brown on both sides
- Bake the squash for 15 - 25 minutes or until cooked through. Time will vary depending on size of squash pieces
- Whisk together all ingredients in a small bowl until combined (or use a blender) and set aside
- Divide greens, grains, falafel, squash and tomatoes into two bowls, top with dressing and devour.
- Store any leftover falafel in an air tight container in the fridge for up to 3 days. Reheat in the oven or in a skillet
* can sub spelt flour for flour of choice
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