These Sweet Potato Fritter BBQ Bowls are a mishmash of delicious ingredients, and a healthy spin on BBQ. Enjoy alone or with a ranch dressing drizzled overtop!
I am all about the bowl life these days. Living back at home with my family, the fridge is always full and there is always something around to eat. I sometimes miss doing my own meal planning but it can be so impractical to eat as a single person. If you’re anything like me, there’s no way you can go through a head of lettuce or a whole bag of onions alone before they go bad – it’s always nice to buy a variety of vegetables and then be able to share with others. When I used to live on my own a few months ago and I didn’t know what to make for dinner, I would try my best to use up whatever produce I had kicking around before it went bad, and it would always end up a mishmash of different tasty ingredients with no rhyme or reason.
These Sweet Potato Fritter BBQ Bowls are a reminder of that single person period in my life: I have literally crammed in so many different flavours into these bowls, but I would like to think that these at least blend a bit better than my hashbrown-falafel-red cabbage-roasted kale bowls.
These Sweet Potato Fritter BBQ Bowls are filled to the brim with grilled fennel, sunflower seeds, sweet potato & zucchini fritters, chopped avocado, soba noodles, harissa chickpeas, red onion and sunflower sprouts. I didn’t add any dressing because there are so many complex flavours here that you are better off leaving well enough alone and eating them as is, but if you insist on adding a dressing you could always opt for a ranch or simple lemon vinaigrette!
I recently got the recipe for the Sweet Potato and Zucchini Fritters from my cousin Jill, who runs a blog called Pragma Mamma – the “Pragma” meaning that she is pragmatic. Indeed, she’s very practical but I honestly think she is such a creative mom and cook – she’s always thinking outside the box and is ahead of so many trends. If I ever have kids one day (which I’m honestly not sure if I ever will), I can only hope I do half as good a job as her. All these compliments over a fritter recipe – I’m not lying when I say they are THAT good! 😉
I tried grilled fennel a little while ago at a restaurant opening and was absolutely hooked, so when I saw it at the store and knew I would be making what I like to call one of my “variety” bowls, I went and grabbed a bulb. It has a very liquorice-y taste but in the most savoury way possible. You know me – always trying new things. I sincerely urge you to get out and try it yourself on the BBQ for this bowl!
I tossed the chickpeas in this bowl with some harissa sauce – it’s a red pepper sauce that can either be served spicy or mild, and was the perfect protein addition to these Sweet Potato Fritter BBQ Bowls. If you’ve got some leftover chicken or something kicking around though, feel free to toss it in. That’s what these bowls are all about!