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Ingredients
- Cooking spray
- 1 medium sweet potato, peeled (4–6 oz)
- 1 cup precooked brown rice
- ¼ cup sliced almonds
- ½ cup all-purpose flour
- ¼ cup liquid egg whites
- ¾ teaspoon kosher salt
- 2 ears yellow corn
- 2 hard boiled eggs, coarsely chopped
- 1 cup grape tomatoes, halved
- 1 (12-oz) bag kale (or spinach) salad kit
Steps
- Preheat oven to 400°F. Coat baking sheet with spray. Peel potato, then cut into large chunks. Place potato in food processor bowl; process into fine bits. Add rice, almonds, flour, egg substitute, and salt; pulse until thoroughly blended, scraping down sides as needed.
- Scoop (or form) potato mixture into 1-inch balls and place on baking sheet; press each ball lightly into a disc, then coat with spray. Bake 25–30 minutes, flipping halfway through cook time, or until golden and center is hot. Remove corn kernels from cob. Chop eggs and halve tomatoes.
- Toss salad kit ingredients in a large bowl and divide evenly among serving bowls. Top evenly with tomatoes, corn, eggs, and falafels; serve.
Amount per ¼ recipe serving: Calories 420, Total Fat 16g, Sat Fat 2.5g, Trans Fat 0g, Chol 95mg, Sodium 430mg, Total Carb 57g, Fiber 6g, Sugars 15g, Protein 13g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%