Yields4 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
1medium sweet potato, peeled and cut into 1/2-inch pieces
⅓cupdry quinoa
1large egg
¼cupwhole wheat flour
1medium ear sweet corn
5ozbaby spinach
1medium avocado, peeled, pitted and sliced
1roma tomato, chopped
½cuprefrigerated classic ranch yogurt dressing
¼cuproasted unsalted sunflower seeds
1
Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
2
Prepare quinoa as label directs; cool.
3
Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and 1/4 teapsoon each salt and pepper, until smooth. Using a 1 1/2-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
4
Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
5
Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; cut corn kernels from cob.
Make it Gluten Free: Dependent on using a Gluten Free flour and ranch dressing.
Ingredients
1medium sweet potato, peeled and cut into 1/2-inch pieces
⅓cupdry quinoa
1large egg
¼cupwhole wheat flour
1medium ear sweet corn
5ozbaby spinach
1medium avocado, peeled, pitted and sliced
1roma tomato, chopped
½cuprefrigerated classic ranch yogurt dressing
¼cuproasted unsalted sunflower seeds
Directions
1
Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
2
Prepare quinoa as label directs; cool.
3
Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and 1/4 teapsoon each salt and pepper, until smooth. Using a 1 1/2-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
4
Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
5
Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; cut corn kernels from cob.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
