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Quinoa and Sweet Potato Cakes

Adapted from Whole Foods Market recipes

These flavorful cakes make a unique appetizer or side dish. Try pairing them with vegetable soup or salad for a hearty meal.

Serves 4

1/2 cup NOW Real Food® Organic Quinoa Grain*
1/2 cup lentils
1 red bell pepper, finely chopped
3 tablespoons diced red onion
2 tablespoons salt-free 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
  1. Preheat oven to 350°F.
  2. Cook quinoa and lentils separately according to package instructions.
  3. Drain lentils well.
  4. In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper.
  5. 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.
  6. Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper.
  7. Bake 10 minutes; flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.
  8. Serve with your favorite condiments.

Per serving:
230 calories (20 from fat)
2.5 g total fat
0 g saturated fat
0 mg cholesterol
360 mg sodium
44 g total carbohydrate (8 g dietary fiber, 8 g sugar)
10 g protein

*NOW items available at your local health food store

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