Name: Sweet Potato Quinoa Patties with Lemony Slaw
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 0.33 cup tahini; 1 tsp lemon zest; 2 tbsp lemon juice; 1 clove garlic (minced); 1 tsp olive oil; 1 tsp dijon mustard; 1 tsp maple syrup; null null salt (to taste); null null ground black pepper (to taste); 5 tbsp ice water; 0.5 cup quinoa (rinsed and drained); 1 cup sweet potato (mashed cooked flesh); 2 tbsp hemp seeds; 1 tbsp nutritional yeast; 1 tsp old bay seasoning; 0.25 cup parsley (flat leaf, roughly chopped); 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.5 tsp sweet paprika; 0.5 tsp lemon zest; 0.5 tsp psyllium husk powder; null null salt (to taste); null null ground black pepper (to taste); null null avocado oil spray (for spraying baking sheet); 4 cups shredded kale (or cabbage (or a mix)); null null fresh dill (chopped, or more parsley); null null lemon wedges

Instructions

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1

In a medium bowl, whisk together the tahini (0.33 cup), lemon zest (1 tsp), lemon juice (2 tbsp), garlic (1 clove), olive oil (1 tsp), dijon mustard (1 tsp), maple syrup (1 tsp), salt, and black pepper. Then, add the ice water (5 tbsp) and whisk until smooth. The colour of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge.
2

Preheat the oven to 375°F. Line a baking sheet with parchment.
3

Place the rinsed quinoa (0.5 cup) in a small saucepan along with water (1 cup) and a pinch of [salt]. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed. Remove the quinoa from the heat and let it cool.
4

Once the quinoa is cool and dry, add it to a large bowl along with the sweet potato (1 cup), hemp seeds (2 tbsp), nutritional yeast (1 tbsp), old bay seasoning (1 tsp), parsley (0.25 cup), onion powder (0.5 tsp), garlic powder (0.5 tsp), sweet paprika (0.5 tsp), lemon zest (0.5 tsp), psyllium husk powder (0.5 tsp), salt, and black pepper. Once evenly mixed, taste the mixture for seasoning and adjust if necessary.
5

Lightly spray the parchment-lined baking sheet with [avocado oil spray]. Divide the sweet potato cakes mixture in 4 equal portions. Lightly oil your hands and form each portion into a patty. Place each patty on the oiled parchment, giving each some space.
6

Bake the sweet potato cakes for minutes (35), carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for minutes (5).
7

In a separate large bowl, toss the shredded kale (4 cups) with enough of the lemony tahini dressing to coat. Season the greens with salt and black pepper and toss to coat.
8

Divide the lemony slaw evenly among 4 plates. Top each heap of slaw with a warm sweet potato quinoa patty. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some [fresh dill] and a [lemon wedges]. Enjoy!