Sweet Potato, Beetroot & Chia Falafel



‘You are what you eat, be a rainbow’


Getting all of the vitamins and minerals that your body needs when you’re a plant muncher is easy as long as you’re eating a wide range of whole plant foods.

Meaning, don’t make and eat the same foods over and over. Mix it up. Incorporate kale one day and then go for collard greens the next time you reach for greens. Make black beans one week and kidney beans the next. Stock up on grapefruit, berries, apples, and plums, instead of just bananas. Throw buckwheat into the mix instead of brown rice and quinoa over and over again. Top your oats with pumpkins seeds or sunflower seeds sometimes instead of walnuts every single time.

The more variety, the better. And this makes sense since each plant food is made up of a different chemical structure and has different vitamins, minerals and phytochemicals. Some veggies are really high in vitamin A (I’m looking at you, carrots), whereas others shine in the K department (hello parsley). Some foods are bursting with potassium (white beans), and others are loaded with calcium (holla holla collard greens).

In my opinion, all plant foods are superfoods, and it’s the combination of lots of different nutrients interacting with each other in your beautiful bod that ignites their superpowers.

Eating the rainbow means you are nourishing your bod with the widest range of phytonutrients and antioxidants meaning that you are getting protection daily from free radical damage, meaning that with every mouthful of delicious vegetables you are actively preventing disease!

So with that in mind it’s probably about time that you whizzed up these bad boys and served them with a rainbow coloured salad.



2 Sweet potatoes steamed in skin

1 can of chickpeas, rinsed

3 bulbs of cooked beetroot

1 clove of garlic

1 tablespoon fresh parsley

1 teaspoon turmeric

1 teaspoon ground corriander

2 teaspoons cumin

1/2 teaspoon cayenne pepper

1 tablespoon chia seeds

1 tablespoon sesame seeds

Drizzle of olive oil

How to make

Pre-heat the oven to 170 degrees fan assisted oven and line a baking tray with baking paper.

Place all of the ingredients including the skins on the sweet potatoes in to a food processor and blitz until everything is combined, do not over mix an create a pureé.

Scoop out balls (I use an ice-cream scoop) it should make around 12 falafel balls depending of course on how big you make them. Pop them on the baking tray. Top with sesame seeds.

Cook for 35 minutes until nicely browned. I like mine served with a big fresh salad and houmous.




‘Let food be thy medicine and medicine be thy food’

I hope you have a happy and inspiring week xx