What's For Dinner Wednesday: Gluten Free Sweet Potato and Veggie Quinoa Cakes

I made the original version of this recipe last week, and it turned out great! I got the recipe from Experience Life Magazine. I wanted to add some more vegetables to it, and put a little bit more of the mixture in the food processor for the binding part (I will explain below :-) )

These cakes remind me a little bit of a southern hash, except a lot healthier. They have a little bit of a southwest flare with the black beans and jalapeños, but the sweet potatoes add an underlying sweet flavor that balances it out really well. They are absolutely perfect served with sour cream, salsa and cilantro.

Here's what you're going to need to make these:

• 1 large sweet potato grated
• 1 large portobello mushroom chopped
• 1 medium yellow onion chopped
• 1 red bell pepper chopped
• 1 jalapeño pepper chopped (keep the seeds in if you like more heat)
• 1 cup cooked red or multi colored quinoa
• 1 can black beans rinsed
• 1 large kale leaf (large part of stem/rib removed) and coarsely chopped
• 1 tbsp coriander
• 2 tea cumin
• Salt and pepper
• Olive oil or coconut oil spray

Heat skillet to medium and throw in mushroom, bell pepper, jalapeño, and onion. Cook or about 5 minutes until softened.

Add shredded sweet potato and spices and stir. Cook for about 10 minutes until cooked through.

Add quinoa, black beans and kale, then stir to incorporate.

Cook for a couple of minutes until warm. Then, take. About 1/3 of the mixture and put into a food processor and purée.

Add puréed mixture back into the pan and stir together. This will help to bind and hold the cakes together.

The mixture will look like this when it is ready:

Get another pan out, and heat to medium-high. Spray with cooking spray, EVOO or coconut oil.

Form patties with about 3/4 cup of mixtures and sauté for a couple of minutes on each side.

Sear them just enough to form a good crust on each side so the cakes stay together.

Once you have all of your cakes, put them in the oven for about 10-15 minutes on 350.

You could probably get away with 5-10 minutes depending on how warm they all are once you're done searing them.

Serve them with reduced fat sour cream or Greek yogurt, salsa, and fresh cilantro if you have it. Enjoy!!

Happy Trails!!

Stacey

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