Sweet Potato Quinoa Patties Recipe 465

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SWEET POTATO QUINOA PATTIES RECIPE - (4.6/5)



Sweet Potato Quinoa Patties Recipe - (4.6/5) image

Provided by gmbeckett

Number Of Ingredients 9

2 cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes)
2 cups cooked quinoa
Medium yellow onion, diced
3 cloves garlic, crushed
1 tablespoon fresh thyme, finely chopped (more to garnish)
1 tablespoon extra virgin olive oil
Sea salt
Fresh cracked pepper
Earth balance vegan butter or coconut oil for cooking

Steps:

  • Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker). Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl. In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add thyme at the very end and mix well. Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined. Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!). Repeat to make as many as you'd like. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! Save any leftovers in the refrigerator to make later.

SPICY QUINOA WITH SWEET POTATOES



Spicy Quinoa with Sweet Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

1 3/4 cups quinoa
3 cups low-sodium chicken broth
Kosher salt
3 tablespoons vegetable oil
1/2 red onion, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small red jalapeno pepper, seeded and thinly sliced
2 small sweet potatoes, peeled and cut into 1/2-inch pieces
1/3 cup roughly chopped fresh cilantro
1 to 2 tablespoons fresh lime juice

Steps:

  • Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
  • Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams

SWEET POTATO AND QUINOA CAKES (GLUTEN-FREE)



Sweet Potato and Quinoa Cakes (Gluten-Free) image

These veggie cakes are great for brunch, picnics or potlucks. Or you can serve them as a side dish for a weekend dinner. Please serve with your favorite sauce. Vegan cashew mayo or aioli sauce works pretty well. I simply combined some sour cream, mayo, lemon juice, herbs and paprika.

Provided by InnerHarmonyNutriti

Categories     Vegan

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 lb sweet potato
1/2 cup quinoa, rinsed
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup canned black beans
1 (60 g) carrots, grated
1 cup gluten-free panko breadcrumbs (or use a piece of dry gluten-free bread processed in a food processor)
1/4 cup cilantro, chopped
1/4 cup tomato paste
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 drops Tabasco sauce (optional)
2 tablespoons olive oil, separated

Steps:

  • Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
  • Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
  • Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
  • In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
  • Make patties (10 - 12 patties depending on the size).
  • Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
  • Infuse love and serve with your favorite sauce.

Nutrition Facts : Calories 267.6, Fat 6.6, SaturatedFat 1, Sodium 546.4, Carbohydrate 45.8, Fiber 6.8, Sugar 6.5, Protein 7.6

SWEET POTATO QUINOA PATTIES



Sweet Potato Quinoa Patties image

These are kind of like a twist on falafel. Goes well in pita bread. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! You can use vegan butter instead of coconut oil, if desired.

Provided by trwagner1

Categories     Sweet Potato Side Dishes

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, crushed
1 tablespoon chopped fresh thyme
2 cups mashed sweet potatoes
2 cups cooked quinoa
sea salt to taste
freshly cracked black pepper to taste
1 tablespoon coconut oil, or as needed

Steps:

  • Heat olive oil in a large skillet over medium-low heat; cook and stir onion with a pinch of salt in hot oil until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant; about 1 minute. Stir in thyme and cook for about 30 seconds; transfer mixture to a large bowl.
  • Stir sweet potatoes, quinoa, sea salt, and black pepper together with onion mixture until well-combined. Divide mixture into golf-ball size balls and press into patties.
  • Heat coconut oil in a nonstick skillet over medium-high heat. Cook patties in hot oil until browned, about 2 minutes per side.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 52.6 g, Fat 9 g, Fiber 5.4 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 183.7 mg, Sugar 8.1 g

SWEET POTATO-QUINOA CAKES



Sweet Potato-Quinoa Cakes image

Make and share this Sweet Potato-Quinoa Cakes recipe from Food.com.

Provided by dicentra

Categories     Yam/Sweet Potato

Time 30m

Yield 18 serving(s)

Number Of Ingredients 11

1 large egg
2 egg whites
3 cups cooked quinoa
2 cups peeled grated sweet potatoes
1 cup thinly sliced scallion
1 cup finely chopped fresh cilantro
1/2 cup quinoa flour
2 teaspoons coarse salt
1/2 teaspoon fresh ground black pepper
vegetable oil (for frying)
lime wedge (to garnish)

Steps:

  • Preheat oven to 200°F
  • In large bowl, lightly beat egg and egg whites.
  • Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes.
  • In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking.
  • Cook cakes in batches, using about 1/4 cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk.
  • Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly.
  • Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed.
  • Serve hot with lime wedges to squeeze over cakes.

Nutrition Facts : Calories 57.7, Fat 0.9, SaturatedFat 0.1, Cholesterol 10.3, Sodium 280, Carbohydrate 10.1, Fiber 1.5, Sugar 0.8, Protein 2.5

QUINOA AND SWEET POTATO BAKES



Quinoa and Sweet Potato Bakes image

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Provided by Donna Hay

Yield Makes 6

Number Of Ingredients 13

2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon sea salt flakes
2 cups (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling
2 tablespoons linseeds (flaxseeds)
2 tablespoons store-bought caramelized onion
1 3/4 cups (420 grams) fresh ricotta
1 1/2 cups (120 grams) finely grated Parmesan
2 tablespoons thyme leaves
2 eggs
Cracked black pepper
150 grams goat cheese, sliced
6 sprigs thyme, extra

Steps:

  • Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

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