Nourishing Baked Sweet Potato Falafel Salad: Feel Amazing– Looking to add a delicious twist to your healthy eating routine? Look no further than our Baked Sweet Potato Falafel Salad recipe! Packed with flavor and nutrition, this dish is satisfying and promotes overall health and wellness in a delightful way.
First off, sweet potatoes, the star ingredient of our falafel, are rich in vitamins, minerals, and fiber, making them a fantastic addition to any diet. They’re known for their antioxidant properties, which help combat inflammation and support immune function. Plus, their natural sweetness adds a delightful flavor to the dish without the need for excessive added sugars.
But it doesn’t stop there! Our falafel is baked instead of fried, reducing the unhealthy fats typically associated with traditional falafel recipes. Baking also helps retain the nutrients and flavors of the ingredients, ensuring you get the most out of every bite.
Now, let’s talk about the salad part. Fresh greens like spinach or arugula provide a nutrient-packed base loaded with vitamins, minerals, and antioxidants. Topped with colorful veggies like cherry tomatoes, cucumbers, and bell peppers, this salad is bursting with flavor and texture.
But perhaps the best part of this dish is its versatility. You can customize it to suit your taste preferences and dietary needs. Add some creamy hummus or tzatziki for extra creaminess, sprinkle with feta cheese or toasted nuts for added protein and flavor, or drizzle with a zesty dressing for a refreshing kick.
Gluten-Free, Vegan, Serves 4
For the Baked Sweet Potato Falafel:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 2 tablespoons chickpea flour
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- Olive oil, for brushing
For the Salad:
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
For the Lemon Tahini Dressing:
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Directions:
Preheat the oven to 375°F (190°C). Combine the cubed sweet potatoes, chickpeas, minced garlic, tahini, chickpea flour, ground cumin, coriander, salt, and pepper in a food processor. Blend until well combined and the mixture forms a dough-like consistency. Form the mixture into small falafel patties or balls and place them on a baking sheet lined with parchment paper. Lightly brush the falafel with olive oil to help it brown during baking.
Bake the falafel in the preheated oven for about 20-25 minutes or until they are golden brown and cooked through. Combine the mixed salad greens, sliced cucumber, cherry tomatoes, red onion, and chopped fresh parsley in a large bowl. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, maple syrup, salt, and pepper until smooth and well combined. Adjust the dressing’s consistency by adding more water if desired. Arrange the Baked Sweet Potato Falafel on top of the salad. Drizzle the Lemon Tahini Dressing over the salad and falafel.
Whether you’re looking to eat healthier, add more plant-based meals to your diet, or enjoy a delicious and satisfying meal, our Baked Sweet Potato Falafel Salad recipe has got you covered. Try it out today and embark on a flavorful journey to better health and wellness! Check out our online programs for more recipes designed with your health in mind.