High Tastes, High Health, Low Guilt: Sweet Potato Quinoa Cakes with Avocado-Lime Dressing

If you’ve been an even occasional reader of food or health blogs in the past few years, you know that quinoa is kind of the It Grain right now. The United Nations even declared 2013 “International Year of Quinoa”! Two years later, its popularity is still on the rise, with more and more people finding creative ways to incorporate it in their healthy cooking, like this recipe from Mind Body Green. The combination of the quinoa with other nutrient-rich ingredients like sweet potatoes and avocado make this gluten-free and vegan dish a sure hit for those who don’t want to sacrifice taste for health.

You’ll Need

Sweet Potato Quinoa Cakes
– 2 medium baked sweet potatoes (skins discarded)
– 2 cups cooked quinoa
– 2 scallions, chopped
– 2 garlic cloves, minced
– 1/2 teaspoon sea salt
– 1/2 teaspoon crushed red pepper
– 1 teaspoon cumin
– 1/4 cup olive oil
Avocado-Lime Dressing
– 1 avocado, peel and pit removed
– 1 tablespoon sesame tahini
– 1 tablespoon olive oil
– 5 cilantro sprigs, minced
– Juice of 1/2 lime (about 1 tablespoon)

To Make

Sweet Potato Quinoa Cakes

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear.
  3. Stir in quinoa, scallions, garlic, salt, red pepper and cumin until thoroughly combined.
  4. Wet hands and shape quinoa mixture into palm-sized patties, placing on prepared baking sheet. Repeat until mixture is gone.
  5. Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil.
  6. Bake for 10-15 minutes, until golden brown.

Avocado-Lime Dressing

  1. Place all ingredients in a high speed blender and pulse until smooth.
  2. Drizzle about 1 tablespoon of the dressing on top of two patties and serve.

You can also use the Avocado-Lime Dressing on salads, and you can store the Quinoa Cakes for a week in the refrigerator for easy, healthy lunches. Which recipes do you turn to for meals that are both healthy and satisfying? What are some of your favorite uses for quinoa?