Summer Bliss Bowls with Sweet Potato Fritters and Jalapeño Ranch

As seen on

pinch of yum

Total Time

30 minutes

Prep Time

15 mins

Cook Time

15 mins

Rating

(48)

Ingredients

4-6 servings

For the Sweet Potato Fritters:
1 raw sweet potato, peeled and cut into chunks
1 cup cooked brown rice and/or quinoa
1/2 cup almonds or other nuts
1 egg
1 teaspoon salt
1/2 cup flour
oil for frying
For the Bowls:
heirloom tomatoes
spinach
quinoa/brown rice
roasted corn
fresh dill
goat cheese
Jalapeno Ranch

American Vegetarian Dinner Eggs ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

FRITTERS STEP ONE: Pulse the sweet potato through a food processor until finely minced. Add the brown rice/quinoa and almonds and pulse until well mixed and uniform in texture. Add the egg and salt and pulse until mixed. Transfer to a bowl and stir in the flour.

Step 2

FRITTERS STEP TWO: Form the mixture into balls or patties. Heat the oil over medium heat and fry each fritter for a few minutes on each side until golden brown and cooked through.

Step 3

BOWLS: Assemble all your ingredients in a bowl. Top with the fritters and jalapeño ranch dressing.

Chef’s notes

Basic olive oil and lemon juice dressing works great, too, if you’re short on time. Nutrition information is for the fritters only.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Summer Bliss Bowls with Sweet Potato Fritters and Jalapeño Ranch

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

More recipes by pinch of yum