They taste good, they’re gluten free, dairy free, soy free, nut free, and vegan. They have tons of protein and other nutrients. They’re really easy to make. And they taste good (it’s worth repeating). What else could you ask for?
This recipe combines our favorite potato with the wonders of quinoa – one of the few plant versions of a complete protein – and kale – the very definition of a superfood with so much iron, calcium, omega-3s, and vitamins A and C, you’re practically eating a multivitamin! And, these cakes taste good. I know, I said that already, but it’s not worth eating if it doesn’t taste good, right? It’s the most important part.
Let’s dig in!
1 Cup quinoa
1 Cup lentils
2 Cups sweet potato
6-7 Large kale leaves, de-stemmed and sliced finely
1 Red bell pepper, finely chopped
1/4 Cup diced red onion
2 Cloves organic garlic, minced
2 Tbs lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1 Tbs chili powder
1 1/2 tsp sea salt
Pinch ground black pepper
Wash, peel and roast your sweet potatoes in an oven at 350°F for 30-40 minutes or until very tender.
Once your potatoes are in the oven, cook quinoa and lentils separately according to package instructions. Drain lentils well.
When the potatoes are done, mash them in a large bowl.
Add quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper.
If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.
Form the mixture into patties and arrange on a baking sheet lined with parchment paper.
Bake 10 minutes, then lip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.
Enjoy! Server with a large green salad for a complete meal. (I might sneak a fried egg on here just for kicks.)
Makes 8-10 cakes. These store well in the fridge, and you can eat them cold or reheated.