A Mexican-inspired meal that offers a clever balance of contrasting textures and temperatures – sweet corn vs pickled peppers; crunchy falafel patties vs soft slices of avo; meaty beans vs spicy pickled peppers. Every bite is a culinary adventure of its own, Chef!
Serving guide
Choose your portion size.
Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MIX THE FALAFEL MIX
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml [200ml]|#7DA0D7 of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
BEGIN THE BULGUR WHEAT
Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
PERFECT PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and cover to keep warm.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU spice blend and seasoning. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil if necessary. Fry the beans until warmed through, 3-5 minutes. Remove from the pan and mix with the corn.
BOWL 'EM OVER
Bowl up the bulgur. Neatly arrange the Corn mixture, falafels, Butternut and avocado slices around it in separate sections, (buddha bowl style). Scatter over the pickled peppers and finish with dollops of the yoghurt. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MIX THE FALAFEL MIX
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml [200ml]|#7DA0D7 of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
BEGIN THE BULGUR WHEAT
Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
PERFECT PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and cover to keep warm.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU spice blend and seasoning. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil if necessary. Fry the beans until warmed through, 3-5 minutes. Remove from the pan and mix with the corn.
BOWL 'EM OVER
Bowl up the bulgur. Neatly arrange the Corn mixture, falafels, Butternut and avocado slices around it in separate sections, (buddha bowl style). Scatter over the pickled peppers and finish with dollops of the yoghurt. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
MIX THE FALAFEL MIX
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml [400ml]|#7DA0D7 of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
BEGIN THE BULGUR WHEAT
Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
PERFECT PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel, and cover to keep warm.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU spice blend and seasoning. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil if necessary. Fry the beans until warmed through, 5-7 minutes. Remove from the pan and mix with the corn.
BOWL 'EM OVER
Bowl up the bulgur. Neatly arrange the Corn mixture, falafels, Butternut and avocado slices around it in separate sections, (buddha bowl style). Scatter over the pickled peppers and finish with dollops of the yoghurt. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
MIX THE FALAFEL MIX
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml [400ml]|#7DA0D7 of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
BEGIN THE BULGUR WHEAT
Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
PERFECT PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel, and cover to keep warm.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU spice blend and seasoning. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil if necessary. Fry the beans until warmed through, 5-7 minutes. Remove from the pan and mix with the corn.
BOWL 'EM OVER
Bowl up the bulgur. Neatly arrange the Corn mixture, falafels, Butternut and avocado slices around it in separate sections, (buddha bowl style). Scatter over the pickled peppers and finish with dollops of the yoghurt. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R126.17
for 4 servings · R31.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Greek Yoghurt
- Outcast Falafel Classic Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Falafel Buddha Bowl?
The preparation time for Falafel Buddha Bowl with black beans & avocado is between 20 and 40 minutes.
What is the total time required to make Falafel Buddha Bowl with black beans & avocado?
The total time required to make Falafel Buddha Bowl with black beans & avocado is between 35 and 55 minutes.
How many servings does Falafel Buddha Bowl provide?
4 servings
What are the main ingredients in Falafel Buddha Bowl?
Avocado, Black Beans, Bulgur Wheat, Butternut, Corn, Greek Yoghurt, NOMU Mexican Spice Blend, Outcast Falafel Classic Mix, Piquanté Peppers
What is the nutritional information of Falafel Buddha Bowl?
Calories: 1058, Carbs: 143 grams, Fat: grams, Protein: 33.4 grams, Sugar: 16.4 grams, Salt: 1111 grams
How do I prepare Falafel Buddha Bowl?
BOWL 'EM OVER: Bowl up the bulgur. Neatly arrange the corn mixture, falafels, butternut and avocado slices around it in separate sections, (buddha bowl style). Scatter over the pickled peppers and finish with dollops of the yoghurt. Well done, Chef! CORN & BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU spice blend and seasoning. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil if necessary. Fry the beans until warmed through, 3-5 minutes. Remove from the pan and mix with the corn. PERFECT PATTIES: Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and cover to keep warm. BEGIN THE BULGUR WHEAT: Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. MIX THE FALAFEL MIX: Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml [200ml]|#7DA0D7 of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Falafel Buddha Bowl?
Avocado, Black Beans, Bulgur Wheat, Butternut, Corn, Greek Yoghurt, NOMU Mexican Spice Blend, Outcast Falafel Classic Mix, Piquanté Peppers
How many calories does Falafel Buddha Bowl have?
1058 calories
How much fat content does Falafel Buddha Bowl have?
grams