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Tandoori sweet potato and black bean falafel bowl

Tandoori sweet potato and black bean falafel bowl

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 12.79oz

Ingredients

Falafel

  • 1/4 cup Oil, canola
  • 1 cup Onions, white, small diced
  • 2 tablespoons Garlic, cloves, peeled, minced
  • 3 1/2 cups Beans, black, canned, drained, rinsed
  • 3 tablespoons Stock, vegetable
  • 2 tablespoons Cilantro, fresh, chopped
  • 1 cup Cornstarch
  • 1 teaspoon Salt, Kosher
  • 1 teaspoon Coriander seed, ground
  • 1 teaspoon Cumin, ground

Tandoori sweet potatoes

  • 1/2 cup Oil, canola
  • 4 teaspoons Salt, Kosher
  • 4 teaspoons Paprika, ground
  • 4 teaspoons Garam masala, powder
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Turmeric, ground
  • 2 teaspoons Garlic, powder
  • 6 cups Sweet potato, peeled, medium dice

Cilantro lime crema

  • 3/4 cup Vegan mayonnaise
  • 4 1/2 teaspoons Limes, juice
  • 1 1/2 teaspoons Vinegar, apple cider
  • 3/4 teaspoon Garlic, powder
  • 1/4 teaspoon Salt, Kosher
  • 6 tablespoons Cilantro, fresh, leaves

Pickled veggies

  • 1 cup Vinegar, apple cider
  • 1/2 cup Water
  • 1 tablespoon Sugar, white, granulated
  • 1 tablespoon Salt, Kosher
  • 1 1/2 cups Cucumber, with peel, chopped
  • 3/4 cup Carrots, peeled, large dice
  • 6 tablespoons Pepper, bell, red, large dice
  • 6 tablespoons Onions, red, large dice

Service

  • 6 cups Quinoa, cooked
  • ~1 cup Chutney, mango

Instructions

For falafel

  • In a food processor, combine all falafel ingredients 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.
  • 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.

For tandoori sweet potatoes

  • Preheat oven to 400°F. Whisk to combine 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.
  • Bake for 40 minutes, until crispy. Tandoori Sweet Potatoes can be held in hotel pans in hot well until ready for service.

For cilantro lime crema

  • Combine vegan mayonnaise, lime juice, vinegar, garlic 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.

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, peppers, and onions 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.

For service

  • Portion 1/2 cup quinoa in a bowl. Top with 1/4 cup sweet potatoes, 2 falafel, 1/4 cup strained pickled veggies, and 1 tablespoon mango chutney. Drizzle with 1 tablespoon cilantro crema.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 12.79oz | Calories: 680kcal | Carbohydrates: 100g | Protein: 18g | Fat: 24g | Saturated Fat: 2g | Sodium: 1027mg | Fiber: 14g | Sugar: 12g