Sweet potato falafel Buddha bowl

A delicious and healthy dish to add to your kitchen repertoire.

30 minutes

Serves 4


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  • 1 can (400g) chickpeas, rinsed and drained
  • 1 cup (250ml) cooked, mashed sweet potato
  • Juice (30ml) and zest of ½ lemon
  • 1 Tbsp (15ml) tahini
  • 1 tsp (5ml) cumin
  • 1 tsp (5ml) coriander
  • 1 tsp (5ml) smoked paprika
  • Handful chopped fresh coriander and parsley
  • ¼ cup (60ml) mixed seeds
  • 2¼ cups (560ml) cooked quinoa
  • 1 packet (300g) Swiss chard or kale, shredded
  • 1 avocado, diced
  • 3 Tbsp (45ml) tahini
  • 3 Tbsp (45ml) water
  • 3 Tbsp (45ml) low-fat yoghurt
  • Juice (30ml) of ½ lemon
  • 1 small clove garlic, chopped


  1. Preheat oven to 200°C.
  2. Blitz chickpeas coarsely in a food processor and combine with the other falafel ingredients (except seeds).
  3. Shape into 20 balls and roll in mixed seeds. Place on a baking tray.
  4. Bake for 15-18 minutes.
  5. Blanch Swiss chard or kale in boiling water for a minute, then plunge into ice water.
  6. Combine quinoa and Swiss chard or kale.
  7. Divide quinoa mix, falafel and avocado between 4 bowls.
  8. Whisk tahini, water, yoghurt, lemon juice and garlic together for a dressing.
  9. Drizzle over Buddha bowls.

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