To be completely honest, I really hate meal prepping. I dread the days when I have to pack a lunch bag filled with tupperware and eat with a plastic fork. However, these little fritters make that tupperware life a whole lot better. The sweet potato in this recipe packs a lot of vitamin C and the quinoa adds protein, so these will keep your stomach satisfied for hours! They are perfect on top of a salad, or for breakfast with a runny egg. And another bonus, they are SUPER easy to make. Give them a try and include them in your next Sunday meal prep routine.
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Sweet Potato Quinoa Fritters
1 medium sweet potato (baked until soft)
3 tablespoon brown rice flour
1 teaspoon paprika
Dash of each: cinnamon, nutmeg, ginger (adjust to your liking)
½ teaspoon brown rice syrup
3/4 cup diced kale or spinach
5 cups cooked quinoa
Coconut oil (for frying)
- Once sweet potato is baked, slice in half and scoop out the center.
- Mash the sweet potato and combine with all ingredients except quinoa.
- Make sure it is well combined, then add quinoa.
- Mix until just combined.
- Let sit in the fridge for 15-20 minutes.
- Heat a large skillet with coconut oil.
- Add about 2 tablespoons worth of batter for each fritter, and cook for 4 minutes on each side. Feel free to make these smaller as “bites.” My batter made 9 fritters.
Per Serving: Calories: 172; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 19mg; Sodium: 31mg; Potassium: 270mg; Carbohydrate: 26g; Fiber: 4g; Sugar: 1g; Protein: 6g
Nutrition Bonus: Vit A: 68%; Iron: 11%
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