Buddha Bowls are buildable bowls consisting of a base such as a grain or greens topped with a variety of yummy ingredients. A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.” The recipe below is for my Mediterranean Buddha Bowls which are packed with lots of flavor... and it's vegan friendly. Give it a try and let me know what you think.

Crispy Baked Falafel

Ingredients

• 1 can chickpeas drained

• 1/2 cup medium red onion chopped

• 1 cup fresh parsley or cilantro chopped or a mix of both

• 3 cloves garlic peeled

• 1 tablespoon ground cumin

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 2 teaspoons lemon juice

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 400°F and grease a baking sheet with oil.

2. Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.

3. Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.

4. Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside. 

Toppings

• 1 cup grape tomatoes (diced)

• 1/2 Red onion (thinly sliced)

• 1/2 Cucumber (diced)

Alternatives: Radish, Beets, Olives, Feta Cheese

Roasted Red Peppers

• Olive Oil

• 2 Red Peppers

INSTRUCTIONS

1. Heat oven to 450F degrees.

2. Wash peppers and cut in half.

3. Remove seeds and stems.

4. Place upside down (skin side up) on a cookie sheet coated with olive oil spray.

5. Bake for 10-15 minutes or so, until skin of pepper is seriously black

6. Let cool so you can touch them.

7. Skin will peel off easily.

8. Slice into desired thickness

Grilled Eggplant

• 1 medium eggplant

• olive oil

• salt & pepper

1. Slice eggplant lengthwise into 1/2 inch slices

2. Brush each side with olive oil

3. add salt and pepper to taste

4. Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

5. Remove from grill and let cool

ASSEMBLY

In a bowl, add greens or grains as a base.( I used baby spinach but you can use any leafy green). Arrange the toppings to your liking and serve immediately. Alternatively you can present these ingredients buffet style to your guests and let them assembly their own bowls. You can also add your favorite tzatziki or Tahini sauce.