![Baked Beet Falafel Buddha Bowls Baked Beet Falafel Buddha Bowls](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/D5990A2B-603A-4793-981D-6402AF204F87/Derivates/e55e284c-044f-4328-a36a-f922ce67ff08.jpg)
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Ingredients
Beet Falafel
- 25 oz water
- 16 oz raw beets, peeled, diced (½ in.) (see Tip)
- 4 - 5 lemons
- 4 oz red onions, cut into pieces
- 2 garlic cloves
- ½ oz fresh cilantro leaves
- 1 can chickpeas, rinsed, drained (approx. 15 oz)
- 4 ½ oz brown rice flour
- ½ tsp salt
- ⅛ tsp ground cumin
Tahini Dressing
- 3 garlic cloves
- ½ oz cilantro leaves
- ¼ tsp salt
- 4 ½ oz tahini
- 3 oz water
Hummus
- 2 garlic cloves
- 1 oz hemp seeds, plus extra to garnish
- ½ tsp salt
- 1 can chickpeas, rinsed, drained (approx. 15 oz)
- 2 ½ oz water
- 2 oz tahini
- 1 oz extra virgin olive oil
- 5 oz mixed salad greens
- 12 oz cucumbers, sliced in rounds (¼ in.)
- 10 oz sweet mini peppers, de-stemmed, halved
- 5 oz radishes, trimmed, quartered
- pita bread, cut in wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 2611 kJ / 624 kcal
- Protein
- 20 g
- Carbohydrates
- 75 g
- Fat
- 31 g
- Saturated Fat
- 4 g
- Fibre
- 17 g
- Sodium
- 933 mg
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