eCook Meal
Vegan Falafel Buddha Bowl
with Tex-Mex corn and beans, pickled peppers & cashew cream cheese
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R101.07
for 4 servings · R25.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Vegetable Stock needs 10 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 2% of packR0.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Red Cabbage & Julienne Carrot
- NOMU Smoked Chipotle Flakes
- Cashew Cream Cheese
- Outcast Crazy Falafel Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegan Falafel Buddha Bowl?
The preparation time for Vegan Falafel Buddha Bowl with Tex-Mex corn and beans, pickled peppers & cashew cream cheese is between 20 and 45 minutes.
What is the total time required to make Vegan Falafel Buddha Bowl with Tex-Mex corn and beans, pickled peppers & cashew cream cheese?
The total time required to make Vegan Falafel Buddha Bowl with Tex-Mex corn and beans, pickled peppers & cashew cream cheese is between 25 and 50 minutes.
How many servings does Vegan Falafel Buddha Bowl provide?
4 servings
What are the main ingredients in Vegan Falafel Buddha Bowl?
Black Beans, Cashew Cream Cheese, Corn, Fresh Coriander, Green Leaves, Lime, NOMU Smoked Chipotle Flakes, Outcast Crazy Falafel Mix, Pickled Bell Peppers, Shredded Red Cabbage & Julienne Carrot, Vegetable Stock
What is the nutritional information of Vegan Falafel Buddha Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Vegan Falafel Buddha Bowl?
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. 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! 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.
What should be prepared from my kitchen to make Vegan Falafel Buddha Bowl?
Black Beans, Cashew Cream Cheese, Corn, Fresh Coriander, Green Leaves, Lime, NOMU Smoked Chipotle Flakes, Outcast Crazy Falafel Mix, Pickled Bell Peppers, Shredded Red Cabbage & Julienne Carrot, Vegetable Stock
How many calories does Vegan Falafel Buddha Bowl have?
calories
How much fat content does Vegan Falafel Buddha Bowl have?
grams