Beetroot Falafel Buddha Bowl

Today’s star: Beetroot.

Delicious roasted Beetroot Falafel with a lemony tahini dressing. Topped on a colourful bowl of fresh green salad, a quinoa salad, pickled onions and roasted parsnip fries. Refined with a sweet salad dressing and fresh watergrass.



A beetroot falafel buddha bowl seen top-down



  • 1 Beetroot or 2 small beetroots (or chioggia beets)

  • 1 big carrot

  • About 10 tbsps. chickpea flour

  • 1 big clove of garlic or two smalls

  • 1 ½ tbsp. miso paste

  • Salt, pepper

  • 1 tsp. rosemary

  • 1 tbsps. maple syrup

  • 1 tbsp. lemon juice

  • 2 tbsps. coconut oil

Tahini dressing:

  • 2 heaped tbsps. tahini

  • 1 tbsp. lemon juice

  • Salt, pepper


  • 2 parsnips

  • 6 salad leaves

  • Pickled onions or other pickles vegetables

  • Fresh herbs I used water grass but parsley, coriander or mint also works

  • 100 g quinoa washed and cooked

  • 2 dates

  • Olive oil

  • 1 tsp. rosemary

Grated ingredients for the buddha bowl on a plate

How to make it

  1. For the quinoa: Cook the quinoa and mix it afterwards with 1 tbsp. olive oil, 1 tbsp. lemon juice, fresh chopped herbs, shopped dates and salt and pepper.

  2. Prepare the salad dressing and mix 4 tbsps. olive oil, 2 tbsps. vinegar, 1 tbsp. lemon juice, ¼ tsp. salt, ½-1 tbsp. maple syrup, 1 tsp. mustard, pepper, salad herbs. And mix with the green salad.

  3. Tahini dressing: Mix the tahini, lemon juice and salt together. Gently add water and mix all until it reaches the desired consistency.

  4. Preheat the oven to 180°. Peel the parsnips and cut into about 3 x 1/2 strips. Mix parsnips, rosemary and 2 tbsps. olive oil or coconut oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Bake for about 20 minutes.

  5. Meanwhile peel the carrot, beetroot and garlic and grate them into a bowl. Add the miso paste, lemon juice, rosemary and chickpea flour and mix everything with a hand mixer. Add salt and pepper. Roll the mixture into golf ball-sized pieces - you should get approximately 12 small balls in total.

  6. Heat oil in a heavy-based frying pan over medium heat. Cook falafel, in batches, for 2-3 minutes each side, until golden. Drain on paper towel.

  7. Serving: Place green salad, quinoa salad and the parsnip fries in a bowl and top with the beetroot falafel, pickled onions and fresh herbs. pomegranate seeds and some lemon zest. 


Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us at @eatgrim.

Recipe by Sofia Citron 

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