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Falafel & Roasted Sweet Potato Flatbread Bowl with Tahini

  • Writer: Devon Tonneson
    Devon Tonneson
  • Jan 3
  • 2 min read

Symptom check-in

POTS:Midday energy dip with leg heaviness after standing and walking earlier - needed salt, carbs, and protein together to stabilize without a sugar spike

Vestibular migraine:Low-grade dizziness and visual sensitivity - avoided sharp acidity and heat, wanted soft textures with muted flavors

Lupus:General inflammatory fatigue with mild joint soreness - focused on warm, filling food and avoided raw-heavy or overly fibrous greens


Disorder safety check

Condition

Works?

Why

POTS

Yes

Carbs + fat + salt from falafel, sweet potato, and tahini

Lupus

Mostly

Roasted components and fats are supportive, but raw kale can be tiring

Vestibular migraine

Caution

Pickled onions and tahini can be triggers depending on tolerance

This was eaten on a moderate symptom day. Adjustments may be needed during migraine flares or high inflammation days.


Ingredients (1 bowl)

  • 3–4 falafel balls, baked or lightly fried

  • 1 small roasted sweet potato, sliced

  • 1 piece flatbread or pita, toasted

  • 1 cup kale, lightly massaged or sautéed

  • A few olives

  • Pickled red onions (small amount)

  • Fresh parsley or cilantro

Tahini drizzle

  • 2 tbsp tahini

  • Warm water (to thin)

  • Pinch of salt


How to make it

1. Roast the sweet potato

  • Preheat oven to 400°F (205°C).

  • Slice sweet potato into rounds or wedges.

  • Toss with olive oil and salt.

  • Roast 25–30 minutes until soft and caramelized.

2. Prepare the falafel

  • Use store-bought or homemade falafel.

  • Bake or pan-warm until heated through and lightly crisp on the outside.

  • Set aside.

3. Prepare the kale

  • If raw: massage with olive oil and salt for 1–2 minutes until softened.

  • If joints are sore: sauté briefly until just wilted.

4. Make the tahini drizzle

  • Whisk tahini with warm water a little at a time until pourable.

  • Add a pinch of salt.

  • Keep flavor mild - no lemon for migraine-sensitive days.

5. Assemble

  • Tear or slice flatbread and place in the bowl.

  • Add kale, sweet potato, and falafel.

  • Scatter olives and a small amount of pickled onion.

  • Drizzle lightly with tahini.

  • Finish with fresh herbs.

Notes for symptom days

  • For POTS: don’t skip salt and eat this warm rather than cold.

  • For vestibular migraine: reduce or omit pickled onions and keep tahini minimal.

  • For lupus: sauté greens instead of raw and avoid large portions of fried falafel.

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