Originally published 8/31/20. Updated 7/18/25.

Just when we thought summer was winding down, our bodies whispered, not yet. After a five-day detox that surprisingly felt more delicious than depriving, Steve and I emerged feeling like clean slates with sun-kissed skin and full hearts. We’re officially making this a monthly ritual.

This Summer Detox Salad came to life on day five when our fridge looked like it had been ransacked by a hungry herbalist. I gathered what I had, grabbed a garden harvest, and topped it all with the Trader Joe’s Spicy Peanut Vinaigrette. And let me tell you—this “use what you’ve got” salad turned out to be a meal-prep masterpiece.

The Recipe: Summer Detox Salad (aka the Kitchen Sink Bowl)

Ingredients  

• Sweet potato quinoa falafel
• Blackberries
• Cherry tomatoes
• Pesto
• Buffalo roasted chickpeas
• Organic fresh sauerkraut
• Balsamic roasted onions & grapes
• Cucumbers
• Mixed greens
• Spicy Peanut Vinaigrette, Trader Joe’s brand

Instructions 

• Sweet Potato Quinoa Falafel: See recipe link below.
• Pesto Marinated Cherry Tomatoes: Dice cherry tomatoes and place in bowl. Stir in 2-4 tablespoons fresh pesto. Let rest on the counter for 30 minutes.
• Buffalo Roasted Chickpeas: Toss 1 can or 2 cups of dried chickpeas with 1/2 cup of your favorite buffalo sauce. Roast at 425 degrees, stirring every 15 minutes, for 45 minutes or until crispy.
• Balsamic Roasted Onions & Red Grapes: Slice red and sweet white onions and place in a roasting pan with 1 bunch of red grapes. Drizzle olive oil and stir to coat everything. Roast at 425 degrees for 45 minutes, stirring every 15 minutes. Remove from oven and drizzle with 3 tablespoons balsamic vinegar.

Sweet Potato Cilantro Falafel

Ingredients  

• 3-4 small Sweet potatoes, peeled and cut
• 1 cup Quinoa or brown rice, cooked
• 1/2 cup Almonds
• 4 cloves Garlic
• 1 bunch Cilantro
• 1-2 Jalapenos, remove seeds to control spiciness
• 1 Egg
• 1/2 cup Almond flour
• Salt & pepper

Instructions 

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Add the first 6 ingredients to your Cuisinart and pulse until well mixed. Add egg, flour and salt and pepper and lightly pulse until just combined.
• Using a spoon, scoop mixture onto baking sheet. Bake 20-25 minutes until crisp on the top.

Notes

Inspired by pinchofyum.com, summer bliss bowls with sweet potato falafel.

This bowl checks every box: fiber, protein, healthy fat, fermented gut goodness, and a spicy kick to wake up your taste buds. It’s proof that detox doesn’t have to mean deprivation.

Enjoy!