Lentil Falafel Bliss Bowls with Cashew Sunshine Sauce

These lentil falafel bliss bowls feature a rainbow of vegetables and a bright yellow cashew cream sauce. They’re sure to brighten your day!

Happy Monday, everyone! I hope you all had a nice, relaxing weekend filled with lots of yummy food, fresh air, and good company. My weekend was about as eventful (or uneventful) as ever since the pandemic began, but I did fit in some good workouts, walks, e-book writing, and recipe development (for a vegan snack board and jerk tofu bowls), so that at least felt productive! (Speaking of which, I aim to have my e-book completed by the end of next weekend, and it’s free to subscribers, so keep an eye out for that coming into your inboxes soon. It’s a collection of 10 never before published bowl recipes that I think you’re going to love!)

Recently, I received a reader request for more lunch ideas. It’s true: while I suppose most of my savoury recipes could be enjoyed as leftovers for lunch, my lunch-specific blog recipes are lacking. I am always happy to tackle the challenge of delivering what you folks are looking for, though, and there will be lots more lunch-appropriate recipes coming your way in the next couple of months–everything from salads to bowls to sandwiches!

In that vein, these Lentil Falafel Bliss Bowls with Cashew Sunshine Sauce constitute a delicious, healthy, and balanced lunch. Aside from the lentil falafels and the sauce, they are entirely customizable based on the vegetables you have on hand. I love the combination of raw and roasted vegetables in these bowls, so I’ve used roasted sweet potato and raw spinach, cabbage, and watermelon radishes. Other options for roasted vegetables include carrots, squash, beets, potatoes, broccoli, and red pepper. If you want to make these bowls even heartier, you can add some cooked quinoa, buckwheat, or brown rice! (Or, as my dad does with just about every meal that he feels is lacking in grain, serve some bread on the side! 😉 )

As long as you’ve made the lentil falafels and sauce in advance, these bowls are really easy to make. If not, the prep is a little more involved, but shouldn’t take longer than an hour. If you prep the falafels and sauce on Sunday, you’ll have enough for at least 4 days worth of lunches for one person!

how to make these lentil falafel bliss bowls:

1. If you haven’t already done so, make the lentil falafels.
2. Roast the sweet potato (or whichever vegetables you are choosing to roast).
3. Make the Cashew Sunshine Sauce by blending together soaked raw cashews, nutritional yeast, lemon juice, garlic, salt, turmeric, and water in a blender.
4. Chop the raw vegetables and slice the olives.
5. Assemble the bowls and spoon some sauce over top!

I hope you love these bliss bowls! If you make them, leave a comment and rating below to let me know how you liked them. And if you post a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen! I love re-gramming your photos in my stories.

Enjoy, and see you tomorrow with a new dessert recipe!

Lentil Falafel Bliss Bowls with Cashew Sunshine Sauce

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• Author: Allison
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 bowls, with extra sauce 1x
• Diet: Vegan

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Description

Bright and colourful lentil falafel bowls with a rainbow of vegetables and a bright yellow cashew turmeric “sunshine” sauce.

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Ingredients

Scale 1x2x3x

• 1 batch Lentil Falafels 
• 4 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra virgin olive oil
• Pinch each fine sea salt and freshly ground black pepper
• 4 cups spinach, chopped
• 4 cups finely chopped/shredded raw cabbage
• 2 cups sliced radishes
• 1/2 cup pitted kalamata olives, sliced

Cashew Sunshine Sauce

• 1 cup raw cashews, soaked* and drained
• 1/4 cup nutritional yeast
• 1/4 cup freshly squeezed lemon juice
• 1 garlic clove
• 1/2 tsp fine sea salt
• 1/4 tsp turmeric
• 1/2 cup water

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Instructions

1. If you haven’t already made them, prepare the falafels.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the sweet potato in a medium bowl and drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and transfer to the baking sheet. Roast for 30-35 minutes, or until fork tender.
3. Make the Cashew Sunshine Sauce: Place the cashews, nutritional yeast, lemon juice, garlic, salt, turmeric, and water in a upright blender and blend until smooth.
4. To assemble the bowls, divide the falafels, roasted sweet potato, raw vegetables, and olives evenly between 4 bowls. Top with the cashew sauce.

Notes

These bowls are customizable. Not a fan of sweet potato? Feel free to roast carrots, squash, potatoes, beets, or even broccoli and red pepper, instead! Roasting times will vary depending on the vegetables you use. The same goes for raw vegetables: feel free to use lettuce or spring greens in place of the spinach, and raw vegetables of your choosing in place of the cabbage and radishes.

*Cashews can be soaked in cool water for 4-8 hours or boiling water for 45 minutes.

Add some  cooked quinoa, rice, buckwheat, farro, etc. to the bowls to make them heartier!

• Category: Lunch, Supper, Bowls
• Cuisine: Mediterranean/Middle Eastern

Keywords: vegan falafel bowls, bliss bowls, vegan bliss bowls