AuthorMike EgrieCategoryDifficultyIntermediate
Sweet Potato Falafel Summer Bowl
Yields4 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  cup dry quinoa
 1 large egg
 ¼ cup whole wheat flour
 1 medium ear sweet corn
 5 oz baby spinach
 1 medium avocado, peeled, pitted and sliced
 1 roma tomato, chopped
 ½ cup refrigerated classic ranch yogurt dressing
 ¼ 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.

Make it Gluten Free: Dependent on using a Gluten Free flour and ranch dressing.

Ingredients

 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  cup dry quinoa
 1 large egg
 ¼ cup whole wheat flour
 1 medium ear sweet corn
 5 oz baby spinach
 1 medium avocado, peeled, pitted and sliced
 1 roma tomato, chopped
 ½ cup refrigerated classic ranch yogurt dressing
 ¼ cup roasted unsalted sunflower seeds

Directions

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.

Sweet Potato Falafel Summer Bowl
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