Winter Buddha Bowl




20 minutes


30 minutes


plant based protein

1 Package Pure Farmland Plant-Based Homestyle Meatballs

Roasted Carrots + Sweet Potatoes

6 Small Carrots sliced into rounds
1 Sweet potatoes, cubed
Drizzle of Extra Virgin Olive Oil
1/4 Tsp Smoked Paprika
Pinch of Salt and Pepper to taste

Pearl Couscous

1 Cup Pearl Couscous
1/2 Small Red Beet peeled and shredded
1 Tbs Extra Virgin Olive Oil
Juice from 1/2 of a Lemon
1/4 Tsp Salt
1/4 Tsp Pepper

Herby Tahini Sauce

1/3 Cup Tahini
1 Clove Garlic
1/3 Cup Parsley
1/3 Cup Water
Juice from 1/2 Lemon
1/4 Tsp Salt
1/4 Tsp Pepper

The Rest of the Bowl

Kale or Hardy Winter Greens
Pumpkin Seeds
Sesame Seeds
Fresh Cracked Black Pepper


Roasted Carrots and Sweet Potatoes

Preheat the oven to 400 degrees F.

Wash and slice the carrots into rounds. Wash and cube sweet potatoes. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.

On a baking sheet, bake carrots  and sweet potatoes for 20 minutes, or until softened.4. When done, let cool and set aside.

When done, let cool and set aside.

Pearl Couscous

While carrots are cooking, bring a pot of water to boil. Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.

When done, drain water from couscous and put it back in the pot.

Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.

Herby Tahini Sauce

In a blender, combine all sauce ingredients. Blend on high until smooth and creamy.

Putting It All Together

Take out two large bowls. Portion out half the couscous and carrots into one bowl, the remaining halves in the other. Add in as much falafel and greens as you like. Top everything with the herby tahini sauce, and garnish with pumpkin seeds and sesame seeds if desired.


Recipe Inspiration