Buddha bowl with hasselback potatoes, falafel and tahin-yoghurt dressing

Cook Time 1 hour
Servings 2


Bowl ingredients

  • 1 handful baby spinach
  • 1/2 cucumber
  • 1/2 red bell pepper
  • 1/2 avocado


  • 1 can chickpeas
  • 1 clove of garlic
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon ground cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon salt
  • 4 tablespoons water

Hasselback potatoes

  • 6 potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika powder
  • 1/2 teaspoon salt


  • 1 tablespoon plain soy yogurt
  • 1 tablespoon tahin
  • juice of 1/2 lemon
  • 1/2 tablespoon vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • ground pepper to taste


  1. Preheat your oven to 180 degrees Celcius and line a baking sheet with parchment paper. 

  2. Wash and dry potatoes. With a sharp knife, cut slits into the potatoes, leaving the bottoms intact (about 3/4 through). Brush the potatoes and the slits with olive oil and season with salt and paprika powder. Place them on the baking sheet and bake for 30 minutes.

  3. While the potatoes are baking, start preparing the falafels. Rinse and drain chickpeas, then blend them with an Immersion blender. 

  4. Finely mince garlic, chop parsley, then combine all falafel ingredients in a bowl and form 8-10 small balls. Brush them with a bit of olive oil and then place them on the baking sheet next to the potatoes. 

  5. Meanwhile, wash and chop cucumber, red bell pepper, baby spinach and avocado and divide them between two bowls. 

  6. Brush the potatoes with olive oil one more time and bake potatoes and Falafel together for 25-30 more minutes.
  7. To make the dressing, simply mix together all ingredients in a bowl. Add salt and freshly ground pepper to taste. 

  8. Once the baking time is up and potatoes and falafels are baked through and golden-brown, add them to the bowls and drizzle everything with the dressing.