Buddha Bowl with falafel and pumpkin

Our colourful bowl is made with Tatsoi and Pak Choi and is particularly rich in vitamin B, C and K. Fun Fact: The Buddha Bowl originates from the Zen Buddhist tradition and is based on the idea of raising awareness and gratitude for meals.

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For the bowl:

  • 1 Seedbundle Buddha Bowl
  • 1/2 Hokkaido pumpkin
  • 1 courgette
  • 8 falafel balls
  • 4 tbsp hummus
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt & pepper

For the dressing:

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 pinch ground ginger
  • 4 tbsp water
  • Salt & pepper


per pack (3 Seedbars)

Step 1

Preheat the oven to 200°C (top and bottom heat). Wash the pumpkin, remove the seeds and cut into cubes.

Step 2

In a bowl, marinate the pumpkin cubes with olive oil, garlic powder and salt. Place on a baking tray and bake in the oven for approx. 30 minutes.

Step 3

Harvest the Buddha Bowl Seedbundle. Then cut the courgette into strips with a spiral slicer.

Step 4

For the dressing, mix all the ingredients together. Season with salt and pepper.

Step 5

Arrange all the ingredients in a bowl and enjoy with the dressing.

Recipe provided by Tanith Schmelzeisen. You can find the recipe on her website, too.

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