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Summer Sweet Potato-Falafel Bowls

Summer Sweet Potato-Falafel Bowls
Total Time:
40 minutes


Cooking spray
1 medium sweet potato, peeled (4–6 oz)
1 cup precooked brown rice
1/4 cup sliced almonds
1/2 cup all-purpose flour
1/4 cup liquid egg whites
3/4 teaspoon kosher salt
2 ears yellow corn
2 hard boiled eggs, coarsely chopped
1 cup grape tomatoes, halved
1 (12-oz) bag kale (or spinach) salad kit


  1. Preheat oven to 400°F. Coat baking sheet with spray. Peel potato, then cut into large chunks. Place potato in food processor bowl; process into fine bits. Add rice, almonds, flour, egg substitute, and salt; pulse until thoroughly blended, scraping down sides as needed.
  2. Scoop (or form) potato mixture into 1-inch balls and place on baking sheet; press each ball lightly into a disc, then coat with spray. Bake 25–30 minutes, flipping halfway through cook time, or until golden and center is hot. Remove corn kernels from cob. Chop eggs and halve tomatoes.
  3. Toss salad kit ingredients in a large bowl and divide evenly among serving bowls. Top evenly with tomatoes, corn, eggs, and falafels; serve.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 420, Total Fat 16.00g, Sat Fat 2.50g, Trans Fat 0.00g, Chol 95mg, Sodium 430mg, Total Carb 57g, Fiber 6.00g, Sugars 15g, Protein 13g, Calc 6%, Vit A 0%, Vit C 0%, Iron 15%

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