Quinoa and Sweet Potato Cakes

Quinoa and Sweet Potato Cakes

Serves 4

These flavorful cakes make a unique appetizer or side dish. Try pairing them with vegetable soup or salad for a hearty meal.

  • 1/2 cup quinoa
  • 1/2 cup 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 fine sea salt
  • pinch ground black pepper
  • 1 cup mashed cooked sweet potato, more if needed
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Preheat the 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 4 patties and arrange on a parchment-paper-lined baking sheet. Bake 10 minutes. Flip and continue to bake 10 to 12 minutes more, or until edges are dry and patties are heated through.

Nutritional Info: 
Per Serving:230 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 360mg sodium, 44g carbohydrate (8g dietary fiber, 8g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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