Name: Low-Carb Sweet Potato Quinoa Patties Bowls with Avocado Yogurt Drizzle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 cup cooked quinoa; 1 cup mashed cooked sweet potato; 1/4 cup almond flour; 1/4 cup finely chopped scallions; 1 clove garlic, minced; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 tablespoon olive oil (for pan-frying); 2 cups baby spinach or mixed greens; 1/2 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1/2 red bell pepper, sliced; 1/4 cup shredded carrot; 1 ripe avocado; 1/2 cup plain Greek yogurt (or dairy-free alternative); 1 tablespoon lemon juice; 1 clove garlic, minced; 1/4 teaspoon salt; 2 tablespoons water (to thin, as needed)

Crispy sweet potato quinoa patties nestled in a fresh veggie-packed bowl and topped with a creamy avocado yogurt drizzle make this dish a light, balanced, and flavor-packed option for any meal. I like making this when I want something hearty yet refreshing, and it’s a great option whether I’m eating warm or prepping for the week ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Patties:

1 cup cooked quinoa

1 cup mashed cooked sweet potato

1/4 cup almond flour

1/4 cup finely chopped scallions

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil (for pan-frying)

For the Bowl:

1/2 cup cherry tomatoes, halved

2 cups baby spinach or mixed greens

1/2 cucumber, sliced

1/2 red bell pepper, sliced

1/4 cup shredded carrot

For the Avocado Yogurt Drizzle:

1 ripe avocado

1/2 cup plain Greek yogurt (or dairy-free alternative)

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

2 tablespoons water (to thin, as needed)

Directions

I start by mixing the cooked quinoa, mashed sweet potato, almond flour, scallions, garlic, cumin, paprika, salt, and pepper in a large bowl. Then I stir until the mixture becomes sticky and holds together well.

I shape the mixture into 8 small patties using my hands.

Then I heat olive oil in a non-stick skillet over medium heat and cook the patties for 3–4 minutes on each side until they turn golden and crispy.

While the patties are cooking, I blend the avocado, Greek yogurt, lemon juice, garlic, salt, and water in a blender until smooth. I adjust the consistency with more water if needed.

To assemble the bowls, I divide the spinach or greens between two serving bowls and layer on the tomatoes, cucumber, bell pepper, and carrot.

I top each bowl with 3–4 patties and finish with a generous drizzle of the avocado yogurt sauce. These bowls can be served warm or chilled depending on my mood.

Servings and timing

This recipe makes 2 servings.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories per serving: Approximately 310 kcal

Variations

I sometimes swap almond flour for oat flour or chickpea flour depending on what I have on hand.

For a vegan version, I use a dairy-free yogurt in the drizzle.

I’ve added roasted chickpeas or nuts for a protein boost and extra crunch.

If I want more spice, I include a pinch of cayenne or chili flakes in the patty mix.

The bowls are also great with other greens like arugula or kale.

Storage/Reheating

I store leftover patties and drizzle in separate airtight containers in the fridge. The patties last up to 4 days and can be reheated in a skillet or air fryer to crisp them back up. The avocado yogurt drizzle should be used within 2–3 days for best flavor and freshness. I assemble the bowls fresh to keep the veggies crisp.

FAQs

What can I use instead of almond flour?

I use oat flour or chickpea flour as an easy substitute. Both work well to bind the patties while keeping them gluten-free.

Can I bake the patties instead of pan-frying?

Yes, I bake them at 375°F (190°C) for about 20 minutes, flipping halfway through for even crispiness.

Is this recipe suitable for meal prep?

Absolutely. I cook the patties in advance and store the components separately to keep everything fresh. Assembly takes just a few minutes when I’m ready to eat.

Can I freeze the patties?

Yes, I freeze the cooked patties in a single layer, then transfer them to a sealed container or bag. They reheat well in a skillet or oven.

How do I keep the avocado drizzle from browning?

I press plastic wrap directly onto the surface of the sauce before sealing the container. The lemon juice also helps slow oxidation.

Conclusion

These low-carb sweet potato quinoa patties bowls are a vibrant, wholesome meal that’s perfect for busy weekdays or relaxed lunches. I love how customizable and satisfying they are, especially with that creamy avocado yogurt drizzle pulling it all together. Whether I enjoy them warm or cold, they’re a go-to when I need something nourishing and delicious.

Recipe: