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Sweet Potato Kale Falafel Bowl

Sweet Potato Kale Falafel Bowl


We love this easy quinoa falafel bowl with our Sweet Potato Kale Quinoa Salad Cup and Carolyn's Pantry's 10-Ingredient Sweet Potato Falafel.


  • Bowl Ingredients: 2 cups Sweet Potato Kale Quinoa Salad Cup
  • Bowl Ingredients: 1 bag fresh arugula
  • Bowl Ingredients: 1 handful baby tomatoes sliced
  • Bowl Ingredients: 1/4 head fresh purple cabbage sliced
  • Bowl Ingredients: 4 large dollups your favorite hummus
  • Bowl Ingredients: 4 carrots pelled and sliced
  • Bowl Ingredients: white sesame seeds (optional topping)
  • Carolyn's Pantry Sweet Potato Falafel Ingredients:
  • 1 medium sweet potato
  • 2 15 oz cans chickpeas drained
  • 1 handful fresh cilantro
  • juice of 2 lemons
  • 2 garlic gloves, chopped
  • 1 tablespoon cumin, ground
  • 1 tablespoon turmeric, ground
  • 1 teaspoon smoked paprika
  • dash of salt


  1. Preheat your oven to 375F.
  2. Start by roughly chopping and steaming the sweet potato (skin on or off – whatever you prefer) until you can stick a fork through 1 piece. Next, Put the sweet potato in a food processor and blend until the large chunks are gone.
  3. Add the rest of your ingredients into the food processor and try to scoop the blended sweet potato from the bottom of the processor and put them on top of the other ingredients. You just want the blades to be able to access them. Blend until most of the chunks are gone and the cilantro leaves are cut up, but be sure to stop before you have a hummus consistency! Depending on the food processor you’re using, you might have to stop the machine and stir the ingredients around to be sure that everything is getting blended.
  4. Get ready to make some falafel! Grab a baking sheet and line it with parchment paper, Use a large spoon or – better yet – an ice cream scooper and grab enough dough to make falafel balls that are about an inch in diameter. Place the balls at least 1 inch apart on the baking sheet and bake in the oven for 20-25 minutes. Cool and serve! This makes about 18-24 falafels. Keep them in an airtight container in the fridge for up to a week. They go with everything!
  5. Bowl Instructions: To make your bowl, simply cook the quinoa cups according to package instructions and add equal parts of the quinoa, falafel, hummus and veggies to each bowl. Top with sesame seeds for some extra fun and enjoy!

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