Sweet Potato Falafel Summer Bowl

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