summer bliss bowls with sweet potato falafel and jalapeño ranch

Ihhhht’s a summer bliss bowl!
And it has an adorably tasty pile of sweet potato falafel on top! It’s the summer version of the winter bliss bowls and it’s basically the best thing my bowl-loving self could want in the month of August.
Question. What are your feelings about sweet potato falafel? Excited? Mad? Happy? Confused? Already on your way to to the store for sweet potatoes?

summer bliss bowls with sweet potato falafel and jalapeño ranch

INGREDIENTS
  • 1 raw sweet potato, peeled and cut into chunks
  • 1 cup cooked brown rice and/or quinoa
  • 1/2 cup almonds or other nuts
  • 1 egg
  • 1 teaspoon salt
  • 1/2 cup flour
  • oil for frying

INSTRUCTIONS
  • FALAFEL STEP ONE: Pulse the sweet potato through a food processor until finely minced. Add the brown rice/quinoa and almonds and pulse until well mixed and uniform in texture. Add the egg and salt and pulse until mixed. Transfer to a bowl and stir in the flour.
  • FALAFEL STEP TWO: Form the mixture into balls or patties. Heat the oil over medium heat and fry each falafel for a few minutes on each side until golden brown and cooked through.