Sometimes great things come from leftovers. I happened to make far too much quinoa, so the following day I created a different dish from it. If you’ve done your research, you know this half-veggie/half-grain is a complete protein and so it really is worth adding to your diet. Sweet potatoes are super high in antioxidant vitamin A, and have a pretty dense and sticky texture when mashed up. I tried to make these without using any binders like eggs. These are completely allergy-free, plant-based cakes that are great over a salad and also make a yummy vegan burger patty.

• 2 cups cooked organic quinoa
• 2 cups cooked mashed organic sweet potatoes
• 1/2 cup chopped organic red onions
• 2 cups chopped fresh or frozen organic kale
• 1 tsp turmeric, olive oil, salt and pepper

Directions

1. in pan, drizzle olive oil, add turmeric, salt/pepper (to taste) and sauté red onions until golden
2. in a large bowl, fold the cooked quinoa into the mashed sweet-potatoes and add the sautéed onions
3. once evenly mixed form into cakes/patties
4. bake at 350f for 15min. for extra crispness broil for 10min. flipping once