Today we welcome Alyssa from Simply Quinoa to the blog!
Alyssa has been a friend of mine since we first connected over lunch years ago. We both live in the New York City area (her in NYC and me here in Jersey City) and she suggested we meet up for lunch. We became instant friends since then! She even attended my wedding!
More about Alyssa! Alyssa is the CEO & Founder of the healthy food and wellness website, Simply Quinoa, which is focused on nutritious recipes with an emphasis on plants. Her passion is to create healthy solutions for women through plant-based food, and she loves doing so through healthy recipes, videos and wellness advice.
When she first started to eat a plant-centric diet, these resources didn’t exist in a way she found to be helpful, so she created Simply Quinoa to be that resource for others who were struggling with the same thing. Her mission moving forward is to continue to create resources to help her audience enjoy nutritious and delicious foods, give them the tools to build lasting, healthy habits, and show them how to make health and wellness a lifestyle.
I’m so excited to be here today sharing this tasty spiralized recipe with you! I’ve known Ali for about 4 years now and I have a special love for her entire community. You guys are always inspiring me to use my spiralizer in new ways – the recipes you come up with are so creative!
Today, I felt like I wanted to go a little outside my zucchini comfort zone and show you a recipe that uses spiralized sweet potatoes. As we’re quickly approaching fall, all those hearty root veggies are going to start cropping up and these Chili Spiralized Sweet Potato Fritters would be a perfect way to them use up.
Sweet potatoes are a powerhouse ingredient and one that I try to incorporate into my diet multiple times a week. They’re an incredible source of vitamin A, they’re rich in fiber, they’re filling while still being low in calories, and they taste freaking awesome!
So why not take these babies and turn them into fritters!
Flavored with smoky chili powder, and with a slight brightness from the shallots and scallions, this is going to be a go-to this season. You’re also going to love how simple this recipe is to make! It takes just a few minutes to whip up and ends up being such a fun side dish.
If meal prepping is your thing, awesome! Because these spiralized sweet potato fritters are great for meal prep too. I’d recommend bringing a few with for you lunch and spreading them with some cream cheese (I love the non-dairy chive spread from Kite Hill), some hummus, salsa and definitely some avocado. They’re filling, sweet, a little spicy and really fun to eat.
Connect with Alyssa
Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!
If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!
Spiralized Sweet Potato Chili Fritters
- 5 cups spiralized sweet potato about 1 large sweet potato
- ½ cup flour of choice I used quinoa flour
- ¼ cup chopped scallions
- ½ cup chopped shallots/red onion
- 1 ½ - 2 tablespoons chili powder
- 1 teaspoon sea salt
- 2 large eggs lightly beaten
- Coconut oil for cooking
- Peel your sweet potato then chop into smaller rounds (about 5 pieces should work).
- Using your inspiralizer, spiralize the sweet potato and add the noodles to a large bowl. Then using kitchen shears, cut the noodles so they’re easier to handle.
- To the bowl, add the flour, scallions, shallot, spices and eggs. Stir the mixture together with a spatula or wooden spoon until combined.
- Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
- Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.
- Repeat this process with the remaining mixture.
- Serve slightly warm as is (or topped with some salsa, chopped cilantro (and avo) – yes!).