An amazing Peanut Butter Falafel Rice Bowl with loads of greens, tasty falafels, and an addicting peanut butter dressing. A healthy, satisfying, and delicious vegan meal.
Another day, another bowl.
Anybody else a fan of Buddha bowls? A huge bowl of grains, falafels, and veggies, and I’m happy. So many flavours and textures in one single bite, it’s amazing.
One of the main reasons why I love these bowls so much is that the variations are endless. Pretty much any grain and veggies will work. Add in some beans, hummus, dressing, or in this case falafels, and you’re up for a great meal!
I typically go with quinoa as it cooks quickly but to mix it up I went with brown rice for this recipe.
The brown rice is topped with cooked broccoli, corn, grated carrot, and falafels, and to finish it all off, it’s drizzled with a peanut butter dressing.
For the falafels, I used my recipe for simple baked falafels. They’re super easy, quick to make, and most importantly, so tasty.
The star of this recipe is definitely the peanut butter dressing. Peanut butter is mixed with tamari, spicy chili sauce, and maple syrup. Think sweet, creamy, and slightly spicy. You have to try it.
I hope you’ll try and love this bowl. It’s simple, satisfying, packed full of nutrients, and, of course, delicious.
This bowl takes about 40 minutes from start to finish, making it a great choice for a weeknight dinner. The vegetables and falafels (even if homemade!) take 10 minutes to prepare, tops, and the rice is done in 35 minutes. I highly recommend making enough for leftovers the next day.
I also have a recipe for an amazing sweet potato quinoa Buddha bowl,if you’re interested. Definitely not a bad choice for dinner either.
If you try this recipe, please let me know how it goes. Leave a comment, rate it, or tag me in a picture on Instagram using the hashtag #themostlyhealthy. Cheers!
- 1 cup rice (200 g)
- 1/2 head broccoli
- 1 cup fresh or frozen corn (135 g)
- 2 carrots, grated
- 6-8 falafels
- 1 tbsp tamari (13 g)
- 1 1/2 tbsp peanut butter (27 g)
- 1/2 tsp spicy chili sauce (3 g)
- 1 tsp maple syrup (8 g)
- 1 tbsp water 13 g
Cook the rice according to the instructions on the package.
If preparing your own falafels, start now. If using store-bought, follow the instructions.
Cut the broccoli into bite-size pieces. Cook or steam the broccoli until they're soft. If cooking, it'll take about 5 minutes. If steaming, it'll take 8-10 minutes.
If using frozen corn, thaw them by placing them in a bowl with hot water. It'll only take 3-5 minutes.
Grate the carrots.
To make the dressing, add peanut butter, tamari, chili sauce, maple syrup and 1 tbsp water in a bowl. Mix everything well together. This make takes a minute or two. If too thick, add 1-2 tbsp more water. Adjust to your taste - more tamari for saltiness, maple syrup for sweetness, chili sauce for spicy.
Once the rice and falafels are done, divide the rice, vegetables, and falafels between two large bowls. Finish it off with the peanut butter dressing.
Store leftovers in the fridge for 2-4 days.