The base for this installation of Delly’s warm bowls is arugula and this fresh lemony couscous and veggie salad. My version is then topped with these sweet potato fritters, a lemony tahini sauce to further enhance the zesty brightness, and can be enjoyed as a dip with pita chips or with pita chips crumbled on top for some extra crunch.

The sweet potato fritters are a great opportunity to practice those frying skills and boy, are they rewarding! They are a healthier, sweeter, and more decadent version of the falafel that is often pared with these Mediterranean flavors. All of these elements keep perfectly in the fridge, giving you a healthy and nourishing meal all week long.

Ingredients!

Sweet Potato Falafel Fritters:

1 large sweet potato, peeled roughly chopped

1 cup cooked quinoa

1 14.5 ounce can of chickpeas, drained and rinsed

2 eggs

1 teaspoon salt

1 tsp dried parsley of ¼ cup of fresh parsley

1 tsp cumin

1/2 cup flour

Vegetable oil for frying

Couscous Salad:

2 finely diced persian cucumbers (or one english cucumber)

1 pint grape tomatoes, finely diced

1 cup diced kalamata olives

½ cup diced fresh parsley

1.5 cups cooked couscous (this was ¾ of a cup dry)

Juice from 1 lemon

1 tsp garlic powder

1 tsp salt

Tahini Dressing:

½ cup of tahini

Juice from 1 lemon

1 tsp of garlic powder

For the warm bowl:

Arugula

Pita Chips

Let's Assemble!

Essential Equipment

My cute shirt is from andMorgan on Etsy. She has tons of adorable prints!

My pasta bowls are the Anthropologie Briar pasta bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny pasta bowls, also adorable, but shinier than the Briar ones.

The cutest measuring cups of all time are from Great Jones. I am obsessed with all things from Great Jones, so colorful, adorable, and high quality. I also used their deep cut sauté pan to fry my fritters.

All of the ingredients for this recipe were available at Trader Joes.

For the sweet potato falafel fritters

Pulse the sweet potato through a food processor or a strong blender until finely minced.

Add the quinoa and chickpeas and pulse until uniform. Add the eggs, flour, and salt and pulse until mixed.

Heat the oil over medium heat and dollop a spoonful of fritter mixture into the oil.

Fry each fritter for a few minutes on each side until golden brown and cooked through.

For the couscous salad.

Add couscous, diced tomato, diced cucumber, diced kalamata olives, and diced parsley to a bowl and mix well.

Squeeze the lemon juice over the couscous salad and mix.

For the warm bowl

Add arugula, couscous salad, and fritters to a bowl.

Top with tahini dressing and enjoy with pita chips.

Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!

The full printable recipe is available below!

Delly's Warm Bowls: Mediterranean Bowl with Sweet Potato Falafel Fritters