Vegan Couscous Falafel Bowl
Meal bowls are the biggest food trend since avocado toast! Especially when you can make components of it ahead of time, as in the case of this Orange Herb Couscous Falafel Bowl. This salad bowl is made with crispy baked falafel, lots of fresh marinated vegetables and a refreshing creamy dressing. A delicious recipe for preparing a vegan meal!
The great thing about the various salad bowls is that all the components can be stowed away in a container for later use, so you can take them to the office. We all want to eat healthier, but we also want to do it in a way that fits our schedules, and of course these types of recipes suit us really well. Meatless lunches are great and a way to incorporate more vegetarian food into your life. These falafel salad bowls are so delicious you won’t miss the meat at all! A collection of balanced ingredients from whole grains, protein, fruits and vegetables. As well as a vegan yoghurt sauce that combines all the ingredients.
So we come to the preparation of this special bowl with a balance between the textures and flavors. You get a nice mix of crispiness, creaminess, as well as spice and sweetness. This power bowl has all of those things: it’s filled with crunchy lettuce, crispy homemade falafel, marinated red cabbage, tangy tomato and cucumber salad, and a refreshing lemon yogurt sauce. Delicious!
My Favorite Homemade Middle Eastern Falafel Recipe is healthy, filling, and packed with protein to keep you fueled all afternoon!
If you like our Falafel Bowl with Orange Herb Couscous, you might also be interested in these recipes:
- Chickpea Zucchini Curry
- oriental fried oat flakes with vegetables
- quick radish pickles
- Spelled barley salad with vegetables
- more salads
vegan oriental falafel bowl with orange and herb couscous
Ingredients Â
Red Cabbage Salad:
- 400 G Red cabbage try some red pointed cabbage
- kosher salt*
- 2 tbsp. Vinegar
- 2 tbsp. native olive oil*
- 1 Romaine Lettuce Hearts
Tomato-cucumber-salad:
- 5-8 cocktail tomatoes
- 1 cucumber
- 1 small Bunch of coriander
- 1 small bunch of mint
- Pepper*
Orange Herb Couscous:
- 125 G Couscous*
- 120 ml orange juice
- 120 ml vegetable broth
- coriander and mint
Topping:
- 300 G soy yoghurt
- juice of half a lemon
- kosher salt*
- Pepper* from the mill
- 50 G almonds* without skin
- falafel recipe <=recipe link
Facilities:
- vegetable slicer*
- Knife*
- cutting board*
InstructionsÂ
Red Cabbage Salad:
- Start with the red cabbage salad. To do this, clean the red cabbage and slice into fine strips or cut very finely. Knead the strips of red cabbage vigorously in a bowl with salt, vinegar and olive oil.
- Wash the romaine lettuce and cut into fine strips. Mix with the red cabbage in a good proportion. You can use the rest of the lettuce later as a base in the bowl.
Cucumber Tomato Salad:
- Wash and halve tomatoes. Peel the cucumber, cut in half, scrape out the seeds with a spoon, then quarter and dice.
- Rinse the coriander and mint, shake dry, pluck the leaves from the stems and roughly chop. Mix one third of the herbs with the tomatoes and cucumber. Season with salt and pepper.
Orange Herb Couscous:
- For the couscous, bring the broth and orange juice to a boil and pour over the couscous. Cover and leave to soak for about 10 minutes.
- Fluff up with a fork and mix in the reserved herbs.
Make falafel yourself:
- Our sure-fire recipe for homemade falafel can be found here .
Soy dip:
- Mix soy yoghurt with lemon juice and season with salt and pepper.
Arranging and serving:
- Divide leftover romaine lettuce among bowls and arrange all other prepared ingredients on top.
- Serve sprinkled with soy dip and roughly chopped almonds.
