Sweet Potato Quinoa Cakes with Avocado Lime Sauce
Simple, savory and so delicious!
Servings 10 cakes
Ingredients
- 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
Avocado Lime Sauce
- 1 ripe avocado
- 1 tbsp sesame tahini
- 5 sprigs of cilantro
- 1 tbsp lime juice
- 2-4 tbsp water, to desired consistency
Instructions
- 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.
