Fun & Easy/ Recipes/ Salads

Sweet Potato Fritter BBQ Bowls

Share this post!

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!

Sweet Potato Fritter BBQ Bowls
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.

Sweet Potato Fritter BBQ 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!

Sweet Potato Fritter BBQ Bowls  Sweet Potato Fritter BBQ Bowls

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! 😉

Sweet Potato Fritter BBQ Bowls

Sweet Potato Fritter BBQ Bowls

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!

Sweet Potato Fritter BBQ Bowls

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!

Sweet Potato Fritter BBQ Bowls

Sweet Potato Fritter BBQ Bowls

Will you be trying these Sweet Potato Fritter BBQ Bowls? If you try any of my recipes be sure to let me know in the comments, on InstagramTwitter or Facebook – I’d love to hear from you!

Print Recipe
Sweet Potato Fritter BBQ Bowls Yum
Sweet Potato Fritter BBQ Bowls
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Salad Bowls
Prep Time 20 minutes
Cook Time 20 minutes
Servings
bowls
Ingredients
Sweet Potato Fritters
Course Salad Bowls
Prep Time 20 minutes
Cook Time 20 minutes
Servings
bowls
Ingredients
Sweet Potato Fritters
Sweet Potato Fritter BBQ Bowls
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat BBQ to med-high heat.
  2. Make fritters according to directions below. Make ahead of time for faster bowl assembly, or make before assembling bowls.
  3. Cook soba noodles according to package directions. Drain and rinse chickpeas, then toss in harissa in large bowl.
  4. Slice fennel into chunks, then grill for about 4-5 min per side.
  5. Meanwhile, start to assemble bowls by placing all ingredients inside. Add fritters and grilled fennel at the end. Drizzle with ranch or lemon vinaigrette and enjoy!
For the fritters:
  1. Spread grated zucchini and sweet potato onto some paper towels and pat dry, trying to remove as much moisture as possible. Let them sit out for about 10 minutes to further dry.
  2. Add all ingredients to a large bowl (except the coconut oil) and mix thoroughly.
  3. Add 2 tablespoons of coconut or olive oil to a skillet or frying pan on medium heat
  4. Form 2-3cm balls of mixture with your hands and add to pan. Using a soup spoon, flatten the balls to about 5-6cm diameter discs (try to avoid the edges of each fritter touching).
  5. Cook the fritters for 3-4 min on each side until golden brown.
  6. Remove fritters from the pan and let drain on a paper towel-lined plate. Repeat until fritter mixture is used up.

 

You Might Also Like

5 Comments

  • Reply
    Caroline @ Pinch Me, I'm Eating!
    June 15, 2016 at 18:08

    These look amazing! This is just the kind of thing my husband would be all over. I’m sharing on my blog’s Facebook page, Pinch Me, I’m Eating! (so I can remember it for later and come back to make it!) Also, beautiful photos!

  • Reply
    Jenna Colgrove
    June 17, 2016 at 13:30

    I pinned this!! I’ve been so obsessed with sweet potatoes lately and need a new way of preparing them!

    Jenna from http://www.visionsofvogue.com

    • Reply
      Taylor Stinson
      July 12, 2016 at 10:59

      Thanks Jenna!! This is by far one of my fave new ways to eat sweet potatoes!

  • Reply
    Gennifer Rose
    June 17, 2016 at 15:53

    This looks so delicious and healthy! I love anything with sweet potatoes. Beautiful photography 🙂

    xo Gennifer
    http://www.GenniferRose.com

  • Reply
    Justine | JustineCelina.com
    October 1, 2016 at 21:01

    Taylor, I’ve said this before, but you’re the queen of innovative bowl ideas! This one is particulat looks so tasty and perfect for the season. I would love to enjoy this in a big, comfy sweater with a delicious glass of pinot noir! Cheers, love!

  • Leave a Reply

    7 + 5 =