Falafel, Sweet Potato and Black Bean Bowls make a hearty lunch or a light dinner. Whenever you choose to eat this dish it will be delicious! Get the recipe below.

Bowls of goodness

It can be difficult to eat a healthy, balanced diet particularly when you're vegan.

At lunchtime, I often find myself heading to the local store, grabbing something convenient to go. These grab and go lunches are usually highly processed and lacking key nutrients.

Making your own lunches means you can pack in more veggies and plenty of protein to make sure you're getting more of a balanced diet.

This recipe starts with a layer of spinach. Spinach is one of the most nutrient dense vegetables and has all the benefits of being a leafy green veg.

Red onions are another nutrient dense veggie I add to these falafel bowls. As well as being packed full of vitamins they're also full of essential minerals like potassium.

Next roasted sweet potato is piled on top, a vegetable that is high in both Vitamins A and C.

For protein and fibre I add black beans. Black beans can conveniently be bought pre-cooked in tins which means you can prep your meals even faster.

The falafel and tahini dressing are just he icing on the (healthy) cake!

Falafel, Sweet Potato and Black Bean Bowls

Make ahead

One of my favourite things about this dish is that it can easily be made ahead.

Roasted sweet potato will last for 3 - 5 days in the fridge. A tin of black beans will also last for roughly 3 days in the fridge so you can box up a couple of days worth of lunches and keep them in the fridge until you're ready to eat.

Unlike some "meal prep" dishes, you don't need to keep the ingredients separate until the last minute. The dressing is thick enough that it won't make the spinach soggy so you can even store it with the dressing on top.

The recipe

If you want to make your own falafel for this recipe you can choose between my sesame crusted falafel or broad bean falafel. Let me know which one you choose!