Sweet Potato Fritter BBQ Bowls
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!
Sweet Potato Fritter BBQ Bowls
- 1 cup soba noodles cooked
- 1 fennel bulb sliced
- 1 can chickpeas rinsed
- 1/2 cup harissa
- 2 in avocados slicedhalf
- 1 cup sunflower sprouts
- 1 small red onion sliced
- 4 tbsp sunflower seeds
- Ranch dressing optional
Sweet Potato Fritters
- 2-3 tablespoons of coconut oil for cooking
- 2 large zucchini washed and grated
- 1 large sweet potato washed, peeled and grated
- Pinch of sea salt and black pepper
- 5 large eggs
- 1 cup heapingof shredded old cheddar cheese
- 1 cup whole wheat or multigrain bread crumbs
- 2 tablespoons of fresh or dried parsley chopped
- 1 large onion finely diced
- Preheat BBQ to med-high heat.
- Make fritters according to directions below. Make ahead of time for faster bowl assembly, or make before assembling bowls.
- Cook soba noodles according to package directions. Drain and rinse chickpeas, then toss in harissa in large bowl.
- Slice fennel into chunks, then grill for about 4-5 min per side.
- 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:
- 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.
- Add all ingredients to a large bowl (except the coconut oil) and mix thoroughly.
- Add 2 tablespoons of coconut or olive oil to a skillet or frying pan on medium heat
- 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).
- Cook the fritters for 3-4 min on each side until golden brown.
- Remove fritters from the pan and let drain on a paper towel-lined plate. Repeat until fritter mixture is used up.