Description
Sweet Potato Kale Quinoa Cakes are plant-based patties packed with sweet potato, quinoa, and leafy greens! Serve with your favorite sides.
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
Instructions
- Ensure you have cooked quinoa prepared before beginning the recipe! If you don’t prepare your cooked quinoa according to package instructions.
- Line a baking sheet with parchment paper and preheat the oven to 350°F.
- Add the cubed sweet potatoes to a saucepan and cover with water. Bring to a boil and allow them to boil for 8-10 minutes, until fork tender. Drain and set aside.
- In a large bowl, stir flax seed and filtered water together and allow to sit for a few minutes. Add in the steamed sweet potato and smash rough with a fork. Add in the sunflower seed butter, lemon juice, cooked quinoa, chopped kale, diced white onion. garlic powder, and Himalayan sea salt. Stir everything well to combine.
- Form ~1/3 cup patties with your hands and shape as desired on parchment paper, flattening slightly with your palm or a spatula dipped in water. The mixture should make about ~12 patties.
- Bake the patties for 30-35 minutes, or until lightly brown on the bottom. Flip the patties once halfway through.
- OPTIONAL: In the last five minutes of baking, 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 for 3-5 minutes on each side, until crispy and golden. You can skip this step and serve patties oven-baked, too!
- Serve the sweet potato quinoa cakes with optional sides and sliced avocado. I love mine with steamed asparagus!
- Store leftovers separately in the fridge for up to one week and freeze for long term storage.
Notes
Recipe loosely adapted from The First Mess and Quinoa Cakes with Oil-Free Basil Pesto
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free