Rainbow Falafel Bowls

1. Preheat oven to 450. Dice 1 large or two small sweet potatoes and coat with olive oil. Spread on a parchment lined cookie sheet and salt to taste. Roast 20 minutes until tender. 

2. Spread a whole package of Falafel on a cookie sheet and roast at the same time as potatoes. Alternatively, you may use an air fryer for both, if it has a large enough capacity. 

3. While things are roasting, saute two packages of Brussels Sprouts in olive oil with a sprinkle of salt until browned and tender. Use a bit of water and put a lid on if they are stubborn about softening up. 

4. Meanwhile, shred half of a red cabbage and 2-3 leaves of curly kale. Chop one red bell pepper and mix all with half of a bag of matchstick carrots.

5. Make the sauce: In a jar, shake up 1/2 cup water, the container of hummus, juice of one lemon and one clove of garlic, pressed. 

6. Assemble bowls: put a base of the cabbage mixture in each dish. Add a generous scoop of Brussels sprouts (my family says there are never enough!) and then some sweet potato cubes. Tuck some Falafel in by the side, garnish with red Sauerkraut and dress everything with the yummy sauce!​