Name: Sweet Potato Kale Quinoa Cakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 large sweet potato, cubed; 1/4 cup flax seed + 3/4 cup filtered water; 2 TBSP sunflower seed butter; 1 TBSP lemon juice; 2 cups cooked quinoa, any color; 1 cup kale, finely chopped; 2 TBSP diced white onion; 1 TBSP nutritional yeast; 1/2 tsp garlic powder; 1 TBSP sweet paprika; ¼ tsp Himalayan sea salt; pinch of black pepper; avocado, for serving

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Sweet Potato Kale Quinoa Cakes are plant-based patties packed with sweet potato, quinoa, and leafy greens! Serve with your favorite sides.

What adventures have you been on lately?

Recently I went a winery adventure with a girlfriend to a vineyard in Virginia.

…on a Thursday.

It was a bit of a wild adventure for a weekday evening, driving into Southern Virginia for girl’s night.

But it was totally worth it to get out and see, taste, and experience something different.

We sipped on Petit Verdot on the winery terrace, marveling at the unique decor of the tasting room.

In a moment of recognition, I turned to her and noted that our spontaneous trip was the furthest I’ve been from home since 2019.

But you don’t have to drive for hours to do something new, boo.

How about a fun kitchen adventure for this week?

Let’s make Sweet Potato Kale Quinoa Cakes.

These pretty plant-based patties are full of my favorite flavors in an easy one-bowl recipe that’s perfect for meal prep.

What You Need to Make Sweet Potato Kale Quinoa Cakes

Here’s what you need to make Sweet Potato Kale Quinoa Cakes:

sweet potatoes
flax seed
tahini
lemon juice
cooked quinoa
kale
white onion
nutritional yeast
garlic powder
sweet paprika
Himalayan sea salt
Black pepper

That’s it!

The Best Quinoa for Quinoa Cakes

These quinoa cakes start with cooked quinoa.

So, the first step is to ensure that you have cooked quinoa prepared before beginning the recipe!

If you don’t, whip some up according to package instructions.

Any color quinoa will do for this recipe, but I think red is the prettiest!

Line a baking sheet with parchment paper and preheat the oven to 350°F.

The Best Way to Cook Sweet Potato

Next, cook your sweet potatoes.

Add the diced sweet potatoes to a saucepan and add enough water to cover them.

Bring them to a boil and allow your taters to boil for 8-10 minutes, until they’re fork tender.

Drain the excess water and set them aside to cool slightly.

You can also bake the sweet potato flesh, too, but I found that boiling them is quicker!

How to Mix Sweet Potato Kale Quinoa Cakes

Now you’re ready to mix up the batter.

In a large bowl, stir the flax seed and filtered water together and allow them to sit for a few minutes to gel.

Add in the steamed sweet potato and smash it rough with a fork.

Add in the tahini, lemon juice, cooked quinoa, chopped kale, diced white onion. garlic powder, and Himalayan sea salt.

Stir everything well to combine all of the goodness!

How to Form Quinoa Cake Patties

Form ~1/3 cup patties with your hands and shape as desired on parchment paper, flattening them slightly with your palm or a spatula dipped in water.

I like to use a measuring scoop to scoop out the patty mixture and then shape with my hands.

The mixture should make about ~12 patties, depending on how large you make them.

Bake the patties for 30-35 minutes, or until lightly brown on the bottom.

Carefully flip the patties once halfway through with a spatula.

If the quinoa cakes stick a bit to the parchment paper, that’s OK!

Optional: Pan-Fry Them

In the last five minutes of baking, you have the option to make them a bit crispier.

For crispier patties, warm a skillet over medium heat with a bit of non-stick cooking spray.

Remove patties from the oven, and carefully transfer to the warm skillet.

Heat them for 3-5 minutes on each side, until they’re crispy and golden.

You can skip this step and serve patties oven-baked, too!

How to Serve Sweet Potato Kale Quinoa Cakes

Enjoy these Sweet Potato Kale Quinoa Cakes as a fun plant-based patty.

Try making a bunch on Sunday and plate them during the week for an effortless lunch and dinner.

They store well in the fridge, so they’re perfect for a meal prep option!

Store the leftovers in the fridge in an airtight container for up to one week and freeze them for longterm storage.

I love mine served with cooked veggie sides and a tahini drizzle.

Some other ways to enjoy them are in a salad, in a wrap, in a bowl, with your favorite dip, in a sandwich, or solo.

Enjoy!

More Plant-Based Patties

I Want to Hear From You

If you make these Sweet Potato Kale Quinoa Cakes, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren