What are the main ingredients in Tex-mex Buddha Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Tex-mex Buddha Bowl?

Calories: 577, Carbs: 74 grams, Fat: grams, Protein: 23.6 grams, Sugar: 17.9 grams, Salt: 1169 grams

How do I prepare Tex-mex Buddha Bowl?

FALAFEL & STOCK: Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 100ml of boiling water and set aside. FALAFEL FUN: Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to 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. SPICY BEANS & CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the drained black beans until slightly charred, 4-6 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside. BUDDHA BOWLED OVER!: Plate up the zingy slaw and the spicy beans & corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef! SLAW & DRIZZLE: In a salad bowl, toss together the shredded green leaves, the thinly sliced cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.

What should be prepared from my kitchen to make Tex-mex Buddha Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Tex-mex Buddha Bowl

The Buddha bowl has teamed up with Tex-Mex to create this unique, vegan, and super tasty dish! A zingy cabbage & carrot slaw is topped with crispy falafel and served with a corn, black bean & piquanté pepper chilli. It is finished off with a cashew cream cheese dressing and chilli flakes for a fusion taste extravaganza!

Tex-mex Buddha Bowl

with a carrot slaw & piquanté peppers

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Cabbage
Carrot
Cashew Nut Cream Cheese
Corn
Dried Chilli Flakes
Green Leaves
Lemon Juice
Outcast Classic Falafel Mix
Piquanté Peppers
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 65ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the drained black beans until slightly charred, 3-5 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Wipe down the pan and return to 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.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!

Outcast Classic Falafel Mix - 55g
Vegetable Stock - 2,5ml
Green Leaves - 20g
Cabbage - 100g
Carrot - 120g
Lemon Juice - 15ml
Cashew Nut Cream Cheese - 45ml
Corn - 40g
Black Beans - 120g
Piquanté Peppers - 15g
Dried Chilli Flakes - 2,5ml

Download the Recipe

Serves 2

FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 100ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the drained black beans until slightly charred, 4-6 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to 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.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!

Outcast Classic Falafel Mix - 110g
Vegetable Stock - 5ml
Green Leaves - 40g
Cabbage - 200g
Carrot - 120g
Lemon Juice - 30ml
Cashew Nut Cream Cheese - 90ml
Corn - 80g
Black Beans - 240g
Piquanté Peppers - 30g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 3

FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 160ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the drained black beans until slightly charred, 5-7 minutes (shifting occasionally). Lower the heat and stir in the diluted stock, the chopped peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to 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.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!

Outcast Classic Falafel Mix - 165g
Vegetable Stock - 7,5ml
Green Leaves - 60g
Cabbage - 300g
Carrot - 240g
Lemon Juice - 45ml
Cashew Nut Cream Cheese - 125ml
Corn - 120g
Black Beans - 360g
Piquanté Peppers - 45g
Dried Chilli Flakes - 7,5ml

Download the Recipe

Serves 4

FALAFEL & STOCK
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Dilute the stock with 200ml of boiling water and set aside.
SLAW & DRIZZLE
In a salad bowl, toss together the shredded green leaves, the thinly sliced cabbage, the grated carrot, a drizzle of olive oil, and the lemon juice. Set aside. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY BEANS & CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn and the drained black beans until slightly charred, 5-7 minutes (shifting occasionally). Lower the heat, and stir in the diluted stock, the chopped peppers, and ½ the chilli flakes (to taste). Simmer until slightly reduced, 1-2 minutes. Add a sweetener and seasoning. Transfer to a bowl, cover, and set aside.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Wipe down the pan and return to 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.
BUDDHA BOWLED OVER!
Plate up the zingy slaw and the spicy beans & corn. Top with the crispy falafels and a drizzle of the cashew cream cheese dressing. Finish it off with any remaining chilli flakes (to taste). Dig in, Chef!