Best 2 Sweet Potato And Quinoa Cakes Gluten Free Recipes

Indulge in a culinary journey with our delectable Sweet Potato and Quinoa Cakes, a symphony of flavors and textures that cater to various dietary preferences. These gluten-free gems are not only a treat for your taste buds but also a nourishing and wholesome meal. Packed with the goodness of sweet potatoes, quinoa, and a blend of aromatic spices, these cakes offer a satisfying balance of sweet, savory, and earthy flavors. Accompanied by three tantalizing sauces - a creamy Avocado Sauce, a tangy Tomato Salsa, and a spicy Harissa Sauce - these cakes transform into a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Whether you're a vegan, gluten-free, or simply seeking a nutritious and flavorful meal, these Sweet Potato and Quinoa Cakes, along with their trio of sauces, promise an exceptional culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 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

Ingredients

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

Tips:

Choose the right sweet potatoes: Look for firm, smooth sweet potatoes with no blemishes. Avoid any that are soft or have sprouts.
Cook the sweet potatoes properly: To ensure they are cooked evenly, pierce them with a fork or knife before baking. You can also microwave them until they are tender.
Use fresh quinoa: For the best results, use fresh quinoa that has been recently cooked. If you are using leftover quinoa, make sure it is fresh and has been stored properly.
Form the cakes properly: To prevent the cakes from falling apart, make sure to pack the mixture firmly into the patties. You can also use a mold to shape the cakes.
Cook the cakes thoroughly: Cook the cakes over medium heat until they are golden brown and crispy on the outside and cooked through on the inside.
Serve the cakes immediately: Sweet potato and quinoa cakes are best served immediately after cooking. You can garnish them with fresh herbs, such as cilantro or parsley, for a pop of flavor.

Conclusion:

Sweet potato and quinoa cakes are a delicious, healthy, and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover sweet potatoes and quinoa. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

These cakes are a great source of dietary fiber, vitamins, and minerals. They are also a good source of protein, making them a complete meal. Serve them with a side of your favorite dipping sauce or salsa for a tasty and satisfying meal.