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7-Packet DataNet IMDN | 1948 Abbey Lane | Danville | IN 46122
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 theand it’s basically the best thing my bowl-loving self could want in the month of August.
Question. What are your feelings aboutsweet potato falafel? Excited? Mad? Happy? Confused? Already on your way to to the store for sweet potatoes?
I’d say my feelings are mostly happy, and nostalgic (aww, remember thosewe did together last winter?) and a little scared becauseare the falafel police coming for me for my omission of chickpeas? I know I’m going off the beaten path a little bit here. but mostly, more than anything else, the feeling is just SUPES EXCITEDto eat a big bowl of fresh, end-of-summer vegetables loaded with that creamy, perfectly tangy, and just a little bit spicy jalapeo ranch.
For the Sweet Potato Falafel:
- 1 raw sweet potato, peeled and cut into chunks
- 1 cup cooked brown rice and/or quinoa
- cup almonds or other nuts
- 1 egg
- 1 teaspoon salt
- cup flour
- oil for frying
For the Bowls:
- heirloom tomatoes
- spinach
- quinoa/brown rice
- roasted corn
- fresh dill
- goat cheese
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