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Home » 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

May 2, 2014 by Kathy Hester 50 Comments

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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.

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

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.
Servings: 4
Calories: 511kcal
Author: Kathy Hester

Ingredients

  • 1 tablespoon olive oil or 1/4 cup water
  • 1/2 small red onion minced
  • 2 cloves garlic minced
  • 1 large or 2 medium sweet potatoes peeled and coarsely shredded
  • 1 1/2 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
  • 1/3 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon tamari soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 1/2 cup water
  • 4 cups chopped fresh spinach or baby kale

Instructions

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion and garlic and cook until softened, 5 minutes.
  • Stir in the sweet potato, cover, and cook until softened, about 7 minutes, or until tender.
  • 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.
  • Stir in as much of the water as needed to make a smooth sauce.
  • Cook, stirring occasionally, to heat through and blend the flavors, about 5 minutes.
  • Stir in the spinach and cook for a few more minutes, until wilted.
  • To serve, divide the mixture evenly among serving bowls.

Nutrition

Calories: 511kcal | Carbohydrates: 92g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Sodium: 1062mg | Fiber: 21g | Sugar: 14g
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Filed Under: Fall, Main Course Tagged With: bbq sweet potato, quick and easy, quick-fix vegan, Robin Robertson, Vegan

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Comments

  1. Kay says

    May 2, 2014 at 11:34 am

    Looks delicious, cant wait to get the book! Going to make this for the weekend, too!

    Reply
  2. Terri Cole says

    May 2, 2014 at 3:24 pm

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

    Reply
  3. Marge Evans says

    May 2, 2014 at 3:26 pm

    yes I too would like to enter your contest

    Reply
  4. Joy says

    May 2, 2014 at 4:44 pm

    I’m always looking for quick vegan recipes to feed my family of 8. Please enter me.

    Reply
  5. Rusty M says

    May 2, 2014 at 5:27 pm

    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.

    Reply
  6. Kathy Hester says

    May 2, 2014 at 5:45 pm

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

    Reply
  7. Sharon Gonzales says

    May 2, 2014 at 5:54 pm

    This looks yummy! I hope I win!

    Reply
  8. Kim Wright says

    May 2, 2014 at 9:15 pm

    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!

    Reply
  9. krista says

    May 2, 2014 at 10:22 pm

    “Taco meat” lentils in the slow cooker ate the best and so easy.

    Reply
  10. Katey says

    May 3, 2014 at 12:25 am

    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)

    Reply
  11. pat handley says

    May 3, 2014 at 12:47 am

    I want to win!

    Reply
  12. Elizabeth says

    May 3, 2014 at 3:03 am

    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.

    Reply
  13. Lydia Claire says

    May 3, 2014 at 5:29 am

    Vegan Taco Salad!

    Reply
  14. Corrine G says

    May 3, 2014 at 5:32 am

    Burritos.

    Reply
  15. ellen says

    May 3, 2014 at 6:43 am

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

    Reply
  16. Laura Thompson says

    May 3, 2014 at 7:58 am

    Curry!

    Reply
  17. Julie says

    May 3, 2014 at 8:35 am

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

    Reply
  18. Kelly G. says

    May 3, 2014 at 9:05 am

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

    Reply
  19. Eva says

    May 3, 2014 at 9:30 am

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

    Reply
  20. sara says

    May 3, 2014 at 9:36 am

    My quick dinner is pasta!

    Reply
  21. Jasmine says

    May 3, 2014 at 10:59 am

    This book sounds great!

    Reply
  22. Jasmine says

    May 3, 2014 at 11:01 am

    My quick go-to dinner is either a salad or miso soup with kale and soba noodles.

    Reply
  23. Jess says

    May 3, 2014 at 12:26 pm

    I would love to win one, so I can pass your vegan goodness around!

    Reply
  24. missy says

    May 3, 2014 at 3:42 pm

    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.

    Reply
  25. cynthia says

    May 3, 2014 at 3:46 pm

    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).

    Reply
  26. Andrea says

    May 3, 2014 at 5:07 pm

    That looks delicious. I might try a modified version without the chili.

    Reply
  27. KathyD says

    May 3, 2014 at 7:06 pm

    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.

    Reply
  28. Lisa says

    May 3, 2014 at 8:27 pm

    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.

    Reply
  29. Jessica says

    May 3, 2014 at 11:06 pm

    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.

    Reply
  30. Simona says

    May 4, 2014 at 7:02 am

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

    Reply
  31. Shari says

    May 4, 2014 at 11:33 am

    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!

    Reply
  32. Sara says

    May 4, 2014 at 12:37 pm

    Sweet potatoes and black beans are a great combo for my favorite quick-fix dinner!

    Reply
  33. Kris says

    May 4, 2014 at 5:44 pm

    Looks like another must-have cookbook for my growing collection. Thanks for review!

    Reply
  34. Danielle says

    May 5, 2014 at 12:40 pm

    This looks amazing, can’t wait to make it!

    Reply
  35. [email protected] says

    May 5, 2014 at 12:58 pm

    A hearty kale salad, a creamy alfredo pasta, and anything pasta! 😉

    Reply
  36. Shannon @ Yup, it's Vegan says

    May 5, 2014 at 1:00 pm

    Polenta with tomato sauce, if we need something quick 🙂

    Reply
  37. Lizzie says

    May 5, 2014 at 1:30 pm

    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.

    Reply
  38. Candy says

    May 5, 2014 at 1:44 pm

    The quickest dinner I can usually think of is spaghetti

    Reply
  39. nicole says

    May 5, 2014 at 2:27 pm

    chickpea tacos are my quick go to meal 🙂

    Reply
  40. Jacky says

    May 5, 2014 at 2:32 pm

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

    Reply
  41. Jacky says

    May 5, 2014 at 2:33 pm

    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!

    Reply
  42. Kristen says

    May 5, 2014 at 7:25 pm

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

    Reply
  43. sarah says

    May 5, 2014 at 7:39 pm

    you can’t beat ethiopian lentils by vegandad!

    Reply
  44. Chelsea Ortiz says

    May 5, 2014 at 10:58 pm

    Any leftovers 🙂

    Reply
  45. Jerilyn says

    May 6, 2014 at 12:18 am

    Pasta with whatever veggies are in the fridge 🙂

    Reply
  46. Beth says

    May 7, 2014 at 9:17 am

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

    Reply
  47. Amy says

    May 8, 2014 at 11:13 am

    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.

    Reply
  48. Poppy says

    May 8, 2014 at 9:44 pm

    All looks delicious! Pasta is definitely my quick fix go-to!

    Reply
  49. Steph says

    May 8, 2014 at 10:46 pm

    Fried rice!

    Reply
  50. Maria says

    May 9, 2014 at 8:06 am

    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!

    Reply

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