Plant Powered ‘Winter’ Bowl


Buddha bowl

Filled with falafel and tasty veg, this bowl of goodness is perfect for lunch.
Makes 2 portions.


  1. 1 tin of chickpeas
  2. 1 tsp cumin
  3. ½ tsp garlic granules
  4. 2 tsp olive oil
  5. Salt and pepper
  6. 2 handfuls of rocket
  7. 1 pouch of steamed brown rice
  8. 6 falafels
  9. 1 roasted pepper, from a jar, cut into strips
  10. 1 avocado, peeled and sliced
  11. ½ red onion, finely sliced
  12. 10 baby carrots peeled
  13. A handful of green or black olives
  14. 2 heaped tbsp Alpro Plain Unsweetened Big Pot
  15. 1 tsp harissa paste
  16. 2 wedges of lemon


1. Preheat the oven to 180C.

2. Drain the chickpeas and pat dry with kitchen towel. Place in a bowl and add in the cumin, garlic granules, olive oil and season generously with salt and pepper. Toss to coat in the spices and roast in the oven on a flat baking tray for 20 minutes or until slightly crispy.

3. Cook the rice as per the packet instructions, spoon into 2 bowls. 

4. Top the bowls with the falafel, sliced avocado, sliced red pepper, sliced red onion, rocket, olives and baby carrots.

5. Spoon the Alpro Plain Unsweetened Big Pot into the middle and top each bowl with a little of the harissa marbling this into the dressing.

6. Sprinkle over the chickpeas and serve.

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