1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
2. Prepare quinoa as label directs; cool.
3. Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and ¼ teaspoon each salt and pepper until smooth. Using a 1½-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
4. Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
5. Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; sprinkle with sunflower seeds.
- 17 g Fat
- 3 g Saturated
- 52 mg Cholesterol
- 485 mg Sodium
- 37 g Carbohydrates
- 9 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 10 g Protein
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Nutritional Information
- 17 g Fat
- 3 g Saturated
- 52 mg Cholesterol
- 485 mg Sodium
- 37 g Carbohydrates
- 9 g Fiber
- 7 g Sugars
- 0 g Added Sugars
- 10 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Place potato on prepared pan; spray with cooking spray. Bake potato 20 minutes or until tender.
2. Prepare quinoa as label directs; cool.
3. Spray second rimmed baking pan with cooking spray. In food processor, pulse egg, flour, potato, quinoa and ¼ teaspoon each salt and pepper until smooth. Using a 1½-inch ice cream scoop, scoop potato mixture into 12 balls onto prepared pan. Bake 25 minutes or until golden brown and crisp, turning once.
4. Heat grill pan over medium-high heat. Spray corn with cooking spray; place corn on hot grill pan and cook 5 minutes or until grill marks appear, turning occasionally. Cut corn kernels from cob.
5. Divide spinach into 4 bowls; top with falafel, corn, avocado and tomato. Drizzle with ranch dressing; sprinkle with sunflower seeds.