Modern Falafel & Sweet Potato Bowl
A vibrant bowl layered with crispy falafel, caramelized roasted sweet potatoes, fluffy quinoa, fresh vegetables, and a creamy lemon tahini drizzle. Balanced, nourishing, and perfect for meal prep or a satisfying lunch or dinner.
Ingredients
Scale
- 12 small falafel balls (homemade or store bought)
- 2 medium sweet potatoes (about 500 grams), peeled and cut into cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa (from 1/2 cup dry quinoa)
- 1 cup sliced cucumber
- 1 cup halved cherry tomatoes
- 1 cup shredded red cabbage
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons water
- 1 small garlic clove, minced
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, 1/4 teaspoon salt, and black pepper until evenly coated.
- Spread sweet potatoes in a single layer on the baking sheet.
- Roast for 20 to 25 minutes until tender and lightly caramelized.
- Cook quinoa according to package instructions if not already prepared.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, remaining 1/4 teaspoon salt, and enough water to create a smooth drizzle consistency.
- Heat falafel according to package instructions or bake at 200°C for 10 minutes until heated through and crisp.
- Assemble bowls by layering quinoa, roasted sweet potatoes, falafel, cucumber, cherry tomatoes, and red cabbage. Drizzle with tahini sauce just before serving.
Notes
- Roast sweet potatoes without overcrowding the pan for better caramelization.
- Season each component lightly to build balanced flavor.
- Add extra lemon juice to the tahini if you prefer a brighter sauce.
- Store components separately for easy meal prep throughout the week.
Find it online: https://tastyze.com/modern-falafel-sweet-potato-bowl/