Print

Bliss Bowls with Sweet Potato Fritters and Jalapeño Ranch

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bliss Bowls with Sweet Potato Fritters and Jalapeño Ranch are a flavorful, satisfying meal that combines crispy sweet potato fritters, fresh veggies, and a creamy, spicy jalapeño ranch dressing. This dish is perfect for lunch, dinner, or meal prep.

Ingredients

  1. For the Sweet Potato Fritters:
  2. 2 medium sweet potatoes, peeled and grated
  3. 1/2 cup chickpea flour (or regular flour)
  4. 1/4 cup breadcrumbs (gluten-free if needed)
  5. 1/4 cup green onions, chopped
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon paprika
  8. Salt and pepper, to taste
  9. 1–2 tablespoons olive oil (for frying)
  10. For the Jalapeño Ranch:
  11. 1/2 cup Greek yogurt (or dairy-free yogurt)
  12. 1/4 cup mayonnaise (or dairy-free mayonnaise)
  13. 1 tablespoon fresh lime juice
  14. 1 jalapeño, seeds removed and chopped (adjust for heat preference)
  15. 1 teaspoon garlic powder
  16. 1/2 teaspoon onion powder
  17. 1 teaspoon fresh dill (or 1/2 teaspoon dried dill)
  18. Salt and pepper, to taste
  19. For the Bliss Bowls:
  20. 2 cups cooked quinoa, rice, or another grain of choice
  21. 2 cups mixed greens (e.g., spinach, arugula, or lettuce)
  22. 1/2 cucumber, sliced
  23. 1/2 avocado, sliced
  24. 1/2 cup shredded carrots
  25. 1/4 cup cherry tomatoes, halved
  26. 1/4 cup fresh cilantro or parsley, chopped (optional)

Instructions

Make the Sweet Potato Fritters:

  1. Grate the sweet potatoes and squeeze out excess moisture with a clean kitchen towel. In a large bowl, combine grated sweet potatoes, chickpea flour, breadcrumbs, green onions, garlic powder, paprika, salt, and pepper. Mix well.
  2. Form small patties with the mixture (2-3 inches in diameter). Heat olive oil in a large skillet over medium heat and cook fritters for 3-4 minutes on each side until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate.
  3. Prepare the Jalapeño Ranch Dressing:
  4. Blend the Greek yogurt, mayonnaise, lime juice, jalapeño, garlic powder, onion powder, dill, salt, and pepper until smooth. Adjust the seasoning as needed.
  5. Assemble the Bliss Bowls:
  6. Start with a base of cooked quinoa or rice in each bowl. Add mixed greens, cucumber, shredded carrots, avocado slices, and cherry tomatoes on top.
  7. Place 2-3 sweet potato fritters on top of the salad and drizzle with jalapeño ranch dressing. Garnish with cilantro or parsley, if desired.
  8. Serve:
  9. Serve the bliss bowls immediately with a generous drizzle of dressing.

Notes

  • Storage: Store the individual components of the salad separately in airtight containers for up to 2-3 days. Keep the dressing in a separate container to avoid sogginess.
  • Reheating: To reheat the fritters, place them in a preheated oven at 350°F (175°C) for 5-7 minutes or heat them in a skillet until crispy again.

Nutrition

Find it online: https://thefamilycooking.com/bliss-bowls-with-sweet-potato-fritters-and-jalapeno-ranch/