Sweet Potato Falafel Bowls

sweet potato falafel bowls

Total Time

40 minutes

Serving Size



  • ¼ cup extra-virgin olive oil
  • 1 medium sweet potato (about 6 oz)
  • 1 cup cooked brown rice
  • ¼ cup sliced almonds
  • ½ cup all-purpose flour
  • ½ cup plain hummus
  • ¾ teaspoon kosher salt
  • Cooking spray
  • 2 ears yellow corn
  • 1 cup grape tomatoes
  • 4 cups mixed salad greens
  • 6 oz fresh zucchini spirals
  • ⅓ cup Vidalia onion salad dressing


  1. Preheat oven to 400°F. Coat baking sheet with oil. Peel potato and cut into large chunks (about 1 ½ cups); place in food processor bowl and process into fine bits. Add rice, almonds, flour, hummus, and salt; pulse until thoroughly blended, scraping down sides as needed.
  2. Scoop (or form) potato mixture into 1-inch balls and arrange on baking sheet; press lightly into discs, then coat with spray. Bake 25–30 minutes, flipping halfway through cook time, until golden and hot. Meanwhile, remove corn kernels from cobs and halve tomatoes.
  3. Toss salad greens, zucchini spirals, and ¼ cup dressing in large bowl; divide among serving bowls. Top evenly with tomatoes, corn, and falafels; drizzle with remaining dressing. Serve.

Nutritional Information

Amount per ¼ recipe serving: Calories 490, Total Fat 29g, Sat Fat 4.5g, Trans Fat 0g, Chol 0mg, Sodium 690mg, Carb 55g, Fiber 8g, Total Sugars 13g (Incl. 6g Added Sugars), Protein 10g, Vit D 0%, Calc 6%, Iron 20%, Potas 6%