The Buddha bowl has teamed up with Tex-Mex! Sink into a zingy slaw and lettuce base, crispy beetroot falafel, and a corn, black bean, and pickled pepper chilli. Completed by cashew cream cheese dressing and smoky chipotle flakes for a nutritious, vegan, fusion treat.
Vegan Falafel Buddha Bowl
Vegan Falafel Buddha Bowl
with Tex-Mex corn and beans, pickled peppers & cashew cream cheese
Hands on Time: 20 - 45 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Black Beans
- Cashew Cream Cheese
- Corn
- Fresh Coriander
- Green Leaves
- Lime
- NOMU Smoked Chipotle Flakes
- Outcast Crazy Falafel Mix
- Pickled Bell Peppers
- Red Cabbage & Julienne Carrot
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
STOCK & FALAFEL PREP
Boil the kettle. Place the falafel mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix well to combine but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Dilute the stock with 60ml of boiling water and set aside for step 3.
ZESTY SALAD & NUTTY CREAM CHEESE
Place the shredded green leaves and the cabbage and carrot in a bowl. Toss together with the reserved pickled pepper brine, the lime zest to taste, and the juice of 1 lime wedge. Set aside for serving. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season to taste and set aside.
SAUCY BEANS & CORN
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn and drained black beans for 3-5 minutes until slightly charred, shifting occasionally. Stir in the diluted stock, the chopped pickled peppers, and the chipotle flakes to taste. Bring to a simmer and cook for 3-4 minutes until reduced. On completion, stir through 2 tsp of loosened cream cheese and season with salt, pepper, and a sweetener of choice to taste. Transfer to a bowl, cover to keep warm, and set aside for serving.
FALAFEL FUN
Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Wipe down the pan and return it to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
LET’S MUNCH!
Plate up the zesty salad and layer with saucy beans and corn. Top with the crispy falafels, drizzles of cream cheese dressing, and a sprinkling of chopped coriander. Finish off with any remaining lime zest and chipotle flakes to taste. Serve with a lime wedge on the side and dig in, Chef!
Outcast Crazy Falafel Mix - 55g
Vegetable Stock - 2.5ml
Green Leaves - 20g
Red Cabbage & Julienne Carrot - 75g
Pickled Bell Peppers - 50g
Lime - 1
Cashew Cream Cheese - 45ml
Corn - 50g
Black Beans - 120g
NOMU Smoked Chipotle Flakes - 2.5ml
Fresh Coriander - 4g
STOCK & FALAFEL PREP
Boil the kettle. Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Dilute the stock with 100ml of boiling water and set aside for step 3.
ZESTY SALAD & NUTTY CREAM CHEESE
Place the shredded green leaves and the cabbage and carrot in a bowl. Toss together with the reserved pickled pepper brine, the lime zest to taste, and the juice of 2 lime wedges. Set aside for serving. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season to taste and set aside.
SAUCY BEANS & CORN
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn and drained black beans for 4-6 minutes until slightly charred, shifting occasionally. Stir in the diluted stock, the chopped pickled peppers, and the chipotle flakes to taste. Bring to a simmer and cook for 4-6 minutes until reduced. On completion, stir through 2 tbsp of loosened cream cheese and season with salt, pepper, and a sweetener of choice to taste. Transfer to a bowl, cover to keep warm, and set aside for serving.
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 it to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
LET’S MUNCH!
Plate up the zesty salad and layer with saucy beans and corn. Top with the crispy falafels, drizzles of cream cheese dressing, and a sprinkling of chopped coriander. Finish off with any remaining lime zest and chipotle flakes to taste. Serve with a lime wedge on the side and dig in, Chef!
Outcast Crazy Falafel Mix - 110g
Vegetable Stock - 5ml
Green Leaves - 40g
Red Cabbage & Julienne Carrot - 150g
Pickled Bell Peppers - 100g
Lime - 1
Cashew Cream Cheese - 85ml
Corn - 100g
Black Beans - 240g
NOMU Smoked Chipotle Flakes - 5ml
Fresh Coriander - 8g
STOCK & FALAFEL PREP
Boil the kettle. Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Dilute the stock with 100ml of boiling water and set aside for step 3.
ZESTY SALAD & NUTTY CREAM CHEESE
Place the shredded green leaves and the cabbage and carrot in a bowl. Toss together with the reserved pickled pepper brine, the lime zest to taste, and the juice of 2 lime wedges. Set aside for serving. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season to taste and set aside.
SAUCY BEANS & CORN
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn and drained black beans for 4-6 minutes until slightly charred, shifting occasionally. Stir in the diluted stock, the chopped pickled peppers, and the chipotle flakes to taste. Bring to a simmer and cook for 4-6 minutes until reduced. On completion, stir through 2 tbsp of loosened cream cheese and season with salt, pepper, and a sweetener of choice to taste. Transfer to a bowl, cover to keep warm, and set aside for serving.
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 it to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
LET’S MUNCH!
Plate up the zesty salad and layer with saucy beans and corn. Top with the crispy falafels, drizzles of cream cheese dressing, and a sprinkling of chopped coriander. Finish off with any remaining lime zest and chipotle flakes to taste. Serve with a lime wedge on the side and dig in, Chef!
Outcast Crazy Falafel Mix - 110g
Vegetable Stock - 5ml
Green Leaves - 40g
Red Cabbage & Julienne Carrot - 150g
Pickled Bell Peppers - 100g
Lime - 1
Cashew Cream Cheese - 85ml
Corn - 100g
Black Beans - 240g
NOMU Smoked Chipotle Flakes - 5ml
Fresh Coriander - 8g
STOCK & FALAFEL PREP
Boil the kettle. Place the falafel mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix well to combine but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Dilute the stock with 200ml of boiling water and set aside for step 3.
ZESTY SALAD & NUTTY CREAM CHEESE
Place the shredded green leaves and the cabbage and carrot in a bowl. Toss together with the reserved pickled pepper brine, the lime zest to taste, and the juice of 4 lime wedges. Set aside for serving. Loosen the cashew cream cheese with water in 5ml increments until drizzling consistency. Season to taste and set aside.
SAUCY BEANS & CORN
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn and drained black beans for 5-7 minutes until slightly charred, shifting occasionally. Stir in the diluted stock, the chopped pickled peppers, and the chipotle flakes to taste. Bring to a simmer and cook for 6-7 minutes until reduced. On completion, stir through 60ml of loosened cream cheese and season with salt, pepper, and a sweetener of choice to taste. Transfer to a bowl, cover to keep warm, and set aside for serving.
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 it to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
LET’S MUNCH!
Plate up the zesty salad and layer with saucy beans and corn. Top with the crispy falafels, drizzles of cream cheese dressing, and a sprinkling of chopped coriander. Finish off with any remaining lime zest and chipotle flakes to taste. Serve with a lime wedge on the side and dig in, Chef!
Outcast Crazy Falafel Mix - 220g
Vegetable Stock - 10ml
Green Leaves - 80g
Red Cabbage & Julienne Carrot - 300g
Pickled Bell Peppers - 200g
Lime - 2
Cashew Cream Cheese - 170ml
Corn - 200g
Black Beans - 480g
NOMU Smoked Chipotle Flakes - 10ml
Fresh Coriander - 15g
Woolies Products in this dish
