Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review

Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review

I have always loved Robin Robertson’s books. Her recipes are easy, accessible and tasty. This second book in her Quick-Fix series is one of my favorites. Be sure to scroll to the bottom of this post to enter in the giveaway to win your own copy of More Quick-Fix Vegan.

I have tons of recipes marked to try. For now I want to share the 2 dishes that are my favorites so far. The Sweet Potato BBQ Bowl and the Eggplant Chickpea Puttanesca.

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Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review

The Sweet Potato BBQ is absolutely brilliant. I can’t wait to have it again. We had it plain and in buns with some cole slaw and it was great both ways. I shredded a combination of white and orange sweet potatoes.

It’s surprising how well they held up after cooking. I thought they might get too mushy, but as usual Robin was right. The sauce is very tasty and spicy. I made some modifications so my spice intolerant picky eater could eat it, but if you like yours hot leave it as is. In my household I always have to add in extra spice for me at the table.

Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review

Hopefully Robin will forgive me for making her quick-fix Eggplant and Chickpea Puttanesca in my slow cooker. I’m sure the quick-fix version is faster, but in reading the recipe I knew it would be a great slow cooker dinner and I was right.

The colors may be a little duller since I slow cooked it but the bright, bold taste of the tomatoes and olives really come through. The eggplant melds right in making it hearty and adding to the sauce’s richness. This sauce is chunky and full of flavor and is Cheryl’s new favorite.

I made mine in my new Hamilton Beach 3 quart slow cooker and it fit perfectly. I’m test driving it along with a stand mixer for Hamilton Beach, and so far I’m loving it. It made my day easier to cook the sauce in the slow cooker, because when I was able to take a break from working, all I had to do was boil some pasta and add the herbs right before serving. Easy and delicious!

Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review


Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review

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Sweet Potato Barbecue Bowl Recipe from More Quick-Fix Vegan Review

Serves: 4

Sweet potatoes and pinto beans team up with a smoky barbecue sauce in this lip-smacking bowl of goodness. Use the shredding disk on your food processor to make short work of shredding the sweet potato.
  • 1 tablespoon olive oil or ¼ cup water
  • ½ small red onion, minced
  • 2 cloves garlic, minced
  • 1 large or 2 medium sweet potatoes, peeled and coarsely shredded
  • 1½ cups home-cooked pinto beans, or 1 (15.5-ounce) can, drained and rinsed
  • 2 canned chipotle chiles in adobo, minced
  • 2 tablespoons tomato paste
  • ⅓ cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon tamari soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon liquid smoke
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • ½ cup water
  • 4 cups chopped fresh spinach or baby kale
  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and garlic and cook until softened, 5 minutes.
  3. Stir in the sweet potato, cover, and cook until softened, about 7 minutes, or until tender.
  4. Stir in the pinto beans, chipotle chiles, tomato paste, ketchup, mustard, maple syrup, tamari, chili powder, liquid smoke, paprika, and salt and pepper to taste.
  5. Stir in as much of the water as needed to make a smooth sauce.
  6. Cook, stirring occasionally, to heat through and blend the flavors, about 5 minutes.
  7. Stir in the spinach and cook for a few more minutes, until wilted.
  8. To serve, divide the mixture evenly among serving bowls.


  1. Terri Cole says

    That Sweet Potato BBQ Bowl looks fantastic! BTW, I’m not seeing anything about how to enter to win the book.

  2. Rusty M says

    Anything you recommend is sure to be good….I am definitely making the bbq bowls! I’m also not seeing anything about how to enter the contest.

  3. Kathy Hester says

    Hey everyone – I left off the entry form earlier today, but it’s at the bottom of this post now. Sorry about that!

  4. Kim Wright says

    I’m really excited that Robin Robertson has a new cookbook out! I love Vegan Planet and Fresh From the Vegetarian Slow Cooker. Can’t wait to try the Sweet Potato Barbecue Bowl!

  5. Katey says

    I think it was actually a Martha Stewart recipe, believe it or not: black bean tacos with kale and avocado. Just black beans, shreds of raw kale, and a simple guacamole with just avocado, garlic, cilantro, lime, a bit of cumin, salt and pepper. Toasted sunflower seeds too, which is the only cooking part of it, and they toast in practically no time at all. Oh, and I douse mine with a good amount of hot sauce too. :o)

  6. says

    Most of my dinners are quick ones these days! I think my favorite right now is the Moroccan Chickpea & Zucchini thing from Appetite for Reduction.

  7. ellen says

    Thank you for the review and the recipe! Sound great! I’ve enjoyed some of Robin’s other books in the past too.

  8. Julie says

    I love the slow cooker, Robin Robertson’s recipes, and your review! I would love to add Robin’s newest book to my collection!

  9. Kelly G. says

    Tofu scramble! I keep diced veggies in the fridge so I can just toss everything in the skillet and cook!

  10. Eva says

    Anything I made extra and put in the freezer. Most recent was barbeque lentils for sloppy joes.

  11. missy says

    My favorite go to meal is always a baked sweet potato and with some steamed greens or a simple pureed or chunky soup of what ever i have on hand. Also, tacos.

  12. cynthia says

    My go to dinner is quesadillas — refried beans, cooked greens, onion, tomato, cheese (optional; vegan or not) in a tortilla, folded in half, and dry grilled on both sides. Quick, easy, nutritious, and kids love (yes, even with the greens).

  13. KathyD says

    My quick fix dinner is frozen broccoli & cauliflower steamed on the stovetop, topped with nutritional yeast & onion powder. I can add a microwaved sweet potato or some pre-cooked chickpeas if I like.

  14. Lisa says

    My current favorite quick-fix dinner is a Buddha bowl. I keep the sauce on hand and use whatever grain and veggies I have in the fridge.

  15. Jessica says

    I live alone, so on nights that I just want something quick I love to sauté kale with lemon and garlic and toss it with som angel hair pasta.

  16. Simona says

    It’s spaghetti with garlic oil and chillies, with ground nuts and seeds sprinkled on top. Yum!

  17. says

    My quick fix meal is either a big salad or rice and beans! I try to make a big salad on Sundays so that I always have one ready at a moments notice. Yummy!

  18. Lizzie says

    I make big batches of wheatwurst (vegan sausages) and freeze them so that when I suddenly realize I have nothing for dinner, I can just pull them out and have a super easy meal.

  19. Jacky says

    I love vegan taco meat made of lentils or walnuts, so I would love to try the recipes in this book!

  20. Jacky says

    Oh and my go-to quick meal is precooked quinoa, black beans, and tofu microwaved with added chili powder, black pepper, and vegetable oil – with a big spinach and tomato salad first!

  21. Kristen says

    Veggie sushi is my ultimate quick dinner. I just throw the rice in the rice cooker and roll up some chopped veggies. Viola!

  22. Beth says

    My go to quick dinner is an avocado, lettuce, and tomato sandwich on toasted Sesame Genesis bread.

  23. Amy says

    A big salad with whatever leftover veggies, grains, pasta, tofu etc. I have on hand and then I toss in some nuts/seeds. I’d love to have this cookbook! Thank you.

  24. Maria says

    Lately quick dinners are all I’ve been eating – mainly roasted veggies, maybe a side of quinoa or roasted sweet potato, salad and hummus. Sometimes just a quick black bean burger with beans, oats, and spices – so good!

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