This is one of those meals I make when I haven’t been grocery shopping in a while and it seems like there’s nothing to eat. Just a couple sweet potatoes, a scant cup of quinoa and some pantry ingredients come together lookin’ pretty fancy and tasting amazing!
These flavorful quinoa cakes are one of my favorite recipes and are sure to please! Cook the sweet potatoes and quinoa in advance for very quick dinner prep.
Simple, savory and so delicious!
- 2 sweet potatoes
- 3/4 cup quinoa uncooked
- 2 scallions chopped
- 1/2 tsp garlic powder (or 2 cloves, minced)
- 1/2 tsp crushed red pepper flakes
- 1 tsp cumin
- 1/2 tsp sea salt
- 1 ripe avocado
- 1 tbsp sesame tahini
- 5 sprigs of cilantro
- 1 tbsp lime juice
- 2-4 tbsp water, to desired consistency
In advance, bake sweet potatoes. You can do this in advance by placing them in a crock pot and cooking on high about 2-3 hours or on low 4-6 hours. Or you can microwave them for 8-10 minutes.
Cook quinoa. Bring quinoa and 2 cups water to boil in a saucepan. Cover and cook for 20 minutes (set a timer so it doesn't burn!). Keep covered until use.
Preheat oven to 350 degrees. Cut sweet potatoes in half and scoop out of the skin. Discard skins and place sweet potatoes in a bowl and mash with a fork. Add cooked quinoa, scallions, garlic, cumin, salt, and red pepper. Stir well.
Line a baking sheet with parchment paper. Using wet hands, form cakes by using about 1/3 cup sweet potato mixture and forming a patty. Place cakes on baking sheet and bake for 10-15 minutes until firm and crisp on the edges.
Meanwhile, make the sauce by combining all ingredients in a small bullet or blender. Pulse until cilantro is finley chopped and sauce is smooth.
Serve cakes with generous dollops of sauce on top.
Recipe adapted from MindBodyGreen.com