Sweet Potato Quinoa Patties With Creamy Avocado Sauce
Ever since we started our goal to incorporate more plant-based meals into our weekly menu, I have been buying more and more sweet potatoes. Sweet potatoes are so healthy for since they are packed with betacarotene, the antioxidant that the body converts into vitamin A. Sweet potatoes are also low in calories, high in fiber, and contain folate, vitamins B6, C, and E. I love sweet potatoes because they are so versatile and can be used in everything from soups and stews to dessert. When buying sweet potatoes, it is best to look for medium sized potatoes that feel firm and heavy with a smooth skin. You can store sweet potatoes in a cool, dark spot (about 50 degrees)for up to four weeks.
These sweet potato patties have become a weekly staple in my house, and I frequently serve them topped with different toppings and sauces. Some of my favorites are Papaya or Mango Salsa or Pico di Gallo, or the creamy avocado sauce I am using in this recipe. You can add sweet corn to these patties, and replace the black beans with equal amounts of lentils or another variety of bean if you prefer. I often double this recipe as the patties freeze well, and I enjoy them at room temperature the next day as well as hot from the oven. This avocado sauce is delicious, and I use it for many other things including tacos, as a salad dressing, or even drizzled over scrambled eggs with chopped tomatoes.
- Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.
- Black beans are high in fiber and a good source of low fat protein.
- Avocados provide nearly 20 essential vitamins and minerals: potassium, folic acid and other B-vitamins, as well as vitamins E and K. They also contain phytonutrients, believed to help prevent many chronic diseases.
- Avocados contain the mono- and polyunsaturated “good” fats that are recommended as part of a healthy diet.
- Quinoa (aka Super Seed) is a gluten free seed that provides a complete protein as well as iron, phosphorous, magnesium, calcium, vitamin E, and folic acid.
Sweet Potato Quinoa Patties With Creamy Avocado Sauce
Yield: Serves 4
Ingredients:
2 Medium Sweet Potatoes, Peeled & Cut Into 1-inch Dice
2 Tablespoons Olive Oil
1 Cup Quinoa
1 1/2 Cups Black Beans (1 14 Ounce Can)
1/2 Small Onion, Finely Chopped
1/3 Cup Chopped Fresh Cilantro
1 Celery Stalk, Finely Chopped
Olive Oil Spray For Baking
Salt & Pepper
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Cumin
Creamy Avocado Sauce:
1 Large Ripe Avocado
1/4 Cup Olive Oil
1/4 Cup Water
1/2 Jalapeño Pepper, Chopped
1/4 Cup Chopped Fresh Cilantro
1 Garlic Clove, Peeled
Juice From 1 Lime
Salt & Pepper To Taste
Adapted from Sweet Potato Quinoa Patties by Dishing Up The Dirt
Directions:
Preheat oven to 400 degrees F.
Toss the potatoes with olive oil and place on a foil lined baking sheet.
Bake until the potatoes are fork tender, about 20 minutes.
Allow the potatoes to cool, then add to a bowl and coarsely mash with a potato masher.
Add the quinoa, black beans, onion, cilantro, celery, salt, pepper, cayenne pepper and cumin.
Mix with clean hands until the mixture comes together.
Form to mixture into uniform sized patties.
Cover two baking sheets with aluminum foil and spray well with olive oil spray.
Divide the patties between the two trays and spray the tops of the patties with the olive oil spray.
Bake the patties for 10 minutes, then carefully flip over and bake another 10 minutes.
While the patties are baking, place all the sauce ingredients into a blender and puree until very smooth and creamy.
(You can add additional water if needed to loosen the sauce)
Serve the patties on individual plates, drizzled with the avocado sauce.
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