Sweet Potato Falafel Bowls

Ingredients

• 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

Steps

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.