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Meatless Monday recipe of the week: Quinoa and sweet potato cakes
Treat these great little cakes like a vegetarian version of crab cakes. Have them as a side dish, a main course or top a salad with them. They are chock full of good-for-you ingredients like protein-packed quinoa, filling lentils and vitamin-heavy red pepper and sweet potatoes.
Cook up the quinoa and lentils while steaming or baking your sweet potato so that everything is ready at once. If you get any hands-free time, you can chop up the red pepper while you wait.
If you have any leftovers, these would make a great lunch, too.
Quinoa and Sweet Potato Cakes
1/2 cup quinoa
1/2 cup 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 sea salt
pinch ground black pepper
1 cup mashed cooked sweet potato, more if needed
Salsa or other condiments of your choice
Preheat oven to 350 degrees. 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 four (4-inch) patties and arrange on a baking sheet lined with parchment paper. Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through. Serve with your favorite condiments.
— Recipe from www.wholefoodsmarket.com