Lebanese Buddha Bowl with Tahini Drizzle

Servings: Serves: 4

Nutritional Information:

Per serving (364g)

Calories 260, Fat 6.9g, Saturates 0.8g, Sugars 8.7g, Salt 1.4g




For the cous cous, place the giant grains, water, beetroot and bouillon into a pan and bring to a simmer. Cook for 8 minutes, before taking off the heat and leaving to steam for 10 minutes. Then, season with lemon and black pepper and set aside to cool.


Preheat oven to 180°C/350°F/Gas 4. Place all the ingredients for the falafel, except the sesame seeds, into a food processor and pulse until finely chopped and combined, but not puréed.


Take golf ball-sized pieces of the falafel mixture and shape into balls or patties, with wet hands. Arrange them on a parchment-lined baking sheet and sprinkle with the sesame seeds. Transfer to the oven to bake for 30 minutes.


Mix together all the ingredients for the dressing, adding water to thin it out, as necessary. Set aside until ready to serve.


Assemble the bowls with plenty of greens, carrot and avocado. Spoon over some of the cous cous and add a few pieces of falafel. Finish with a drizzle of the dressing, some red onion and a sprinkle of sesame seeds.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased