Tandoori Sweet Potato and Black Bean Falafel Bowl

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 12.79 ounces

Ingredients

Falafel
1/4 cup Oil, Canola
1 cup Onions, White, small diced
2 tbsp Garlic, cloves, peeled, minced
3 1/2 cups Beans, Black, canned, drained, rinsed
3 tbsp Stock, Vegetable
2 tbsp Cilantro, fresh, chopped
1 cup Cornstarch
1 tsp Salt, Kosher
1 tsp Coriander Seed, ground
1 tsp Cumin, ground

Tandoori Sweet Potatoes
1/2 cup Oil, Canola
4 tsp Salt, Kosher
4 tsp Paprika, ground
4 tsp Garam Masala, powder
2 tsp Cumin, ground
2 tsp Turmeric, ground
2 tsp Garlic, powder
6 cups Sweet Potato, peeled, medium diced

Cilantro Lime Crema
3/4 cup Vegan Mayonnaise
4 1/2 tsp Limes, juice
1 1/2 tsp Vinegar, Apple Cider
3/4 tsp Garlic, powder
1/4 tsp Salt, Kosher
6 tbsp Cilantro, fresh, leaves

Pickled Veggies
1 cup Vinegar, Apple Cider
1/2 cup Water
1 tbsp Sugar, White, granulated
1 tbsp Salt, Kosher
1 1/2 cups Cucumber, with peel, chopped
3/4 cup Carrots, peeled, large dice
6 tbsp Pepper, Bell, Red, large dice
6 tbsp Onions, Red, large dice

For service
6 cups Quinoa, cooked
~ 1 cup Chutney, Mango

Preparation

1. For Falafel: In a food processor, combine canola oil, onions, garlic, black beans, vegetable stock, cilantro, cornstarch, salt, coriander, and cumin and pulse to combine until a textured mixture forms. Scoop mixture into 2.3-ounce balls and place on lined sheet tray. Let chill in cooler for 15-30 minutes.
2. Preheat oven to 425°F. Bake for 15 minutes, flip, and bake for another 10-15 minutes or until golden brown. Falafel can be held in hotel pans in hot well until ready for service.
3. For Tandoori Sweet Potatoes: Preheat oven to 400°F. Whisk to combine canola oil, salt, paprika, garam masala, cumin, turmeric, and garlic. Add sweet potatoes and toss to coat. Spread on lined sheet tray in a single layer.
4. Bake for 40 minutes, until crispy. Tandoori Sweet Potatoes can be held in hotel pans in hot well until ready for service.
5. For Cilantro Lime Crema: Combine Vegan Mayonnaise, lime juice, apple cider vinegar, garlic powder, and salt in a blender and process until smooth. Add Cilantro and pulse until flaked throughout. Crema can be stored in a sealed container in cooler until ready for service.
6. For Pickled Veggies: In a pot, bring vinegar, water, sugar and salt to a boil for 5 minutes, or until sugar dissolves. Add cucumber, carrots, bell pepper, and red onion to a heat-proof container and pour liquid over. Let cool 10-15 minutes, follow proper cooling procedures and then store in sealed container in cooler at least 30 minutes. Can be stored in cooler until ready for service. Strain before use.
7. For Service: Portion 1/2 cup quinoa in a bowl. Top with 1/4 cup sweet potatoes, 2 falafels, 1/4 cup strained pickled veggies, and 1 tablespoon mango chutney. Drizzle with 1 tablespoon cilantro crema.

Nutrition information

Calories: 855 Total Fat: 24g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 133g Fiber: 20g Total Sugars: 13g Protein: 29g Sodium: 935mg