October 3, 2023

Buddha Bowl

Recipe: Klippers Organics

“People look to Klippers Organics for healthy food they can enjoy on the go, and this Buddha bowl is a perennial favorite. Its ingredients change with the seasons, but this vegan and gluten-free version is sure to satisfy. Most of the ingredients can be prepared ahead of time and assembled when you’re hungry. Falafel made with dried chickpeas taste better than canned but requires slightly more effort— start it the night before you plan to serve it.” – Dawn Postnikoff and Joanne Sasvari



  • 2 cups dried chickpeas or 2 (15-oz) cans
  • 2 cloves garlic
  • 1/2 small onion, sliced (1/4 cup)
  • 2 tbsp raw sesame seeds
  • 1 to 2 beets, grated (1/2 cup)
  • 1 tbsp ground cumin
  • 1 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • Black pepper, to taste
  • 1 tbsp lemon juice
  • 1/4 cup chickpea flour

Sweet and Spicy Kabocha Squash

  • 1 kabocha squash, peeled, halved, seeded and cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt


Yield: Serves 4

Make Falafel

  1. If using dried chickpeas, soak in a bowl of water overnight.
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  3. Drain chickpeas and rinse well. Place in a food processor, then add garlic, onions and sesame seeds. Pulse until mixture is finely chopped but not mush. Add beets, spices and lemon juice and process again until well incorporated. Add chickpea flour and pulse until well combined.
  4. Give the mixture a good stir with a spatula. Shape into 8 balls (about 2 table- spoons each) and flatten slightly. Transfer to the prepared baking sheet and bake for 17 minutes. Flip, then bake for another 15 to 18 minutes. Set aside to cool to room temperature.
  5. Falafels can be stored in the fridge for up to 5 days or uncooked in the freezer for up to 3 months. To prepare from frozen, thaw out and bake as above.

Make Sweet and Spicy Kabocha Squash

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place squash and oil in a large bowl and toss.
  3. In a small bowl, combine remaining ingredients. Sprinkle half of the spice blend over the squash and gently mix.
  4. Spread out squash on the baking sheet in a single layer. Sprinkle half of the remaining spice blend over the squash and bake for 15 minutes. Turn squash over and sprinkle the remaining spice blend on top. Bake for another 10 minutes. Remove from the oven and set aside to cool.

Excerpted from Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Photography by Jon Adrian. © 2023 by Dawn Postnikoff and Joanne Sasvari. Recipes copyright © 2023 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved