Falafel Buddha Bowl

Serves 4 

Cooking & prep time- 30 minutes


For the root vegetables & falafel: 

  • 1 medium beetroot, diced into 1/4 pieces
  • 1 medium sweet potato, peeled and diced into 1/4 pieces
  • 4 servings of Goodlife Falafel Lemon, Cumin & Coriander

For the salad: 

  • 270g kale, massaged with little olive oil 
  • 190g quinoa, uncooked
  • 1 avocado, sliced
  • 100g sprouts/microgreens
  • 50g walnuts, chopped
  • 100g pomegranate seeds

For the lemon tahini dressing: 

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water
  • Pinch lemon zest


  1. For the root vegetables: Preheat oven to 180 degrees celsius, place chopped beetroot an  potato onto a baking tray with olive oil and season with salt. Roast for 25-30 minutes until tender. 


  2. For the falafel: Place falafels onto an oiled non-stick baking tray in the centre of the oven (180 degrees celsius) and cook for 15 minutes


  3. For the salad: Cook the quinoa as per instructions on the package, massage the chop the kale in olive oil. Slice and chop the rest of the ingredients.


  4. For the dressing: Whisk together ingredients with a pinch of salt. Adjust the consistency as desired with more tahini or water. 


  5. To serve: Divide all ingredients into 4 bowls, and drizzle with lemon tahini dressing

Goodlife Falafels are available to buy at Tesco, Sainsbury’s, Waitrose and Ocado. 

Created for Goodlife by Lily Soutter @lily_soutter_nutrition