Sweet Potato Quinoa Cakes with Avocado-Lime Dressing
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 237.5
- Total Fat: 12.5 g
- Cholesterol: 0.0 mg
- Sodium: 19.3 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 5.0 g
- Protein: 4.4 g
View full nutritional breakdown of Sweet Potato Quinoa Cakes with Avocado-Lime Dressing calories by ingredient
Introduction
Prepare these patties for dinner, then have leftovers on hand for a quick lunch option throughout the week. Store in the refrigerator for up to one week! Prepare these patties for dinner, then have leftovers on hand for a quick lunch option throughout the week. Store in the refrigerator for up to one week!Number of Servings: 5
Ingredients
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2 medium baked sweet potatoes (skins discarded)
2 cups cooked quinoa
2 scallions, chopped
2 garlic cloves, minced
1/2 tsp. crushed red pepper
1 tsp. cumin
1/4 cup olive oil
Tips
Nutrition information is without the Avocado-Lime Dressing. (I am allergic to avocado.)
Directions
Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper, then set aside.
Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, red pepper and cumin, stirring to thoroughly combine ingredients.
Using wet hands, begin shaping quinoa mixture into palm-sized patties, placing on prepared baking sheet. Repeat until mixture is gone.
Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 10-15 minutes, until golden brown.
Drizzle approximately 1 Tbsp. Avocado-Lime Dressing (below) on top of two patties and serve.
Avocado-Lime Dressing (gluten-free and vegan)
Makes approximately 6 servings (2 Tablespoons per serving)
Ingredients
1 avocado, peel and pit removed
1 Tbsp. of sesame tahini
1 Tbsp. olive oil
5 cilantro sprigs, minced
juice of 1/2 lime
Directions
Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).
Serve over Sweet Potato Quinoa Cakes, or use as a salad dressing.
Serving Size: Makes 10 cakes (5 servings)
Number of Servings: 5
Recipe submitted by SparkPeople user BEACH_NUT.
Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, red pepper and cumin, stirring to thoroughly combine ingredients.
Using wet hands, begin shaping quinoa mixture into palm-sized patties, placing on prepared baking sheet. Repeat until mixture is gone.
Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 10-15 minutes, until golden brown.
Drizzle approximately 1 Tbsp. Avocado-Lime Dressing (below) on top of two patties and serve.
Avocado-Lime Dressing (gluten-free and vegan)
Makes approximately 6 servings (2 Tablespoons per serving)
Ingredients
1 avocado, peel and pit removed
1 Tbsp. of sesame tahini
1 Tbsp. olive oil
5 cilantro sprigs, minced
juice of 1/2 lime
Directions
Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).
Serve over Sweet Potato Quinoa Cakes, or use as a salad dressing.
Serving Size: Makes 10 cakes (5 servings)
Number of Servings: 5
Recipe submitted by SparkPeople user BEACH_NUT.
Member Ratings For This Recipe
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