And it has a yummy tasty sweet potato falafel on top! It’s basically the best thing my bowl-loving self could want in the month of November after I have eaten all the leftover chocolate I had for Halloween! Ooops!
Now I hope the falafel police don’t come for me because I didn’t use chickpeas. But there is nothing better than a big bowl of fresh vegetables loaded with a creamy, perfectly tangy, and just a little bit spicy ranch. YUM!
There’s something about a meal that comes together rather quickly but is also hearty and healthy for you – too!
For the Sweet Potato Falafel:
- 1 raw sweet potato, peeled and cut into chunks
- 1 cup cooked brown rice and/or quinoa
- 1/2 cup almonds or other nuts
- 1 egg
- 1 teaspoon salt
- 1/2 cup breadcrumbs
For the Bowls:
I used a ‘bagged’ salad that needed to be used. It had spinach, chopped carrots, iceberg lettuce and some red cabbage.
Then I added some tortilla strips, scallions and our favorite store bought dressing.
- STEP ONE for the Falafel: Pulse the sweet potato through a food processor until finely minced. Add the brown rice/quinoa and almonds and pulse until well mixed and uniform in texture. Add the egg and salt and pulse until mixed. Transfer to a bowl and stir in the breadcrumbs.
- STEP TWO for the Falafel: Form the mixture into balls or patties. Bake in a preheat oven at 425 degrees for 25 minutes or until each falafel is golden brown and cooked through.
- BOWLS: Assemble all your ingredients in a bowl. Top with the falafels and spicy ranch dressing.
Enjoy – see you in the Kitchen!