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Sweet Potato Falafel Summer Bowl

Sweet Potato Falafel Summer Bowl

Prep time: 25 minutes
Bake Time: 45 minutes
Serves: 4

  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1/3 cup dry quinoa
  • 1 large egg
  • 1/4 cup whole wheat flour
  • 1 medium ear sweet corn
  • 1 package (5oz) baby spinach
  • 1 medium avocado, peeled, pitted and sliced
  • 1 Roma tomato, chopped
  • 1/2 cup refrigerated classic ranch yogurt dressing
  • 1/4 cup roasted unsalted sunflower seeds


  1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
  2. Prepare quinoa as label directs; cool.
  3. Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and 1/4 teapsoon each salt and pepper, until smooth. Using a 1 1/2-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
  4. Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
  5. Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; cut corn kernels from cob.

Per serving: 331 calories, 17g Fat (3g saturated), 52mg cholestrol, 485mg sodium, 37g carbohydrates, 9g fiber, 7g sugars, 0g added sugars, 10g protein.

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