If you have an iPad and enjoy recipes from Whole Foods Market (a U.S. based grocery chain), then you might want to check out their iPad app. It's chock full of delicious and nutritious recipes. Many of the one's that I've saved have a manageable ingredient list and are easy to make. See, I have a thing about recipes that require too many obscure ingredients. I love food but have limited time during the week to cook as I'm sure many of you can relate. Thankfully this recipe for Quinoa Sweet Potato Cakes is pretty easy. I like to cook extra quinoa and lentils so that I can use it for other recipes later in the week.
Hope you enjoy it. I modified the recipe slightly by adding fresh garlic and omitting a random Whole Foods special seasoning b/c I didn't feel like spending the extra $$. Not to mention, the exact special blend probably isn't available in other grocery stores.
Quinoa and Sweet Potato Cakes
Serves 4-6
These flavorful cakes make a unique appetizer or side dish. Try pairing them with vegetable soup or salad for a hearty meal.
Ingredients
1/2 cup quinoa
1/2 cup truRoots Organic Sprouted Green Lentils
1 red bell pepper, finely chopped
3 tablespoons diced red onion
2 tablespoons Bragg Organic Sprinkle Seasoning
1 tablespoon chili powder
1/2 teaspoon sea salt
Pinch ground black pepper
1 cup mashed cooked sweet potato, more if needed
Salsa or other condiments of your choice
1/2 cup truRoots Organic Sprouted Green Lentils
1 red bell pepper, finely chopped
3 tablespoons diced red onion
2 tablespoons Bragg Organic Sprinkle Seasoning
1 tablespoon chili powder
1/2 teaspoon sea salt
Pinch ground black pepper
1 cup mashed cooked sweet potato, more if needed
Salsa or other condiments of your choice
Method
Preheat oven to 350°F. Cook quinoa and lentils separately according to package instructions. Drain lentils well. In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper. Add sweet potato and combine using hands until mixture sticks together easily. If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.
Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper. Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through. Serve with your favorite condiments.
Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper. Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through. Serve with your favorite condiments.
***NOTE: I CREATED 6 PATTIES B/C 4 WERE TOO LARGE. I ALSO NEEDED TO BAKE THEM FOR ABOUT 40 MINUTES IN MY OVEN.
Nutrition
Per serving: 230 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 360mg sodium, 44g total carbohydrate (8g dietary fiber, 8g sugar), 10g protein
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