Sweet Potato Quinoa Cakes with Lemon Dill Tahini Sauce (Vegan)

These little vegan, gluten-free sweet potato quinoa cakes pack a powerful punch, and are a tasty addition to any meal! They are made with less than 10 ingredients and served with lemon dill tahini sauce. 

I come from a family of grain lovers. My parents were both raised on the Canadian prairie, and rare is a meal that doesn’t end with a slice of bread and butter. I quite enjoy bread and butter myself, but I can’t say I crave it every waking moment of my life. However, I do include some variety of grain in all of my meals. I find that it’s an absolute necessity in terms of providing that grounding, satiating quality that every meal should have. I realize I am going against the grain of the keto movement that is so in vogue these days, but I am just a big proponent of healthy carbohydrates! 

That brings me to these vegan sweet potato quinoa cakes. Since making them for the first time, I haven’t been able to stop. They’re wonderfully versatile, comforting, and a fabulous addition to practically any meal. I find that they’re particularly good alongside tofu scrambles and bean dishes. I also have a feeling that toddlers and young children would love them, since they’re quite mildly flavoured, easy to chew, and nourishing. 

INGREDIENTS YOU’LL NEED

• FOR THE QUINOA CAKES: Sweet potatoes, quinoa, oat flour, ground flax, sea salt, black pepper, tahini, lemon juice, and garlic. 
• FOR THE LEMON DILL TAHINI SAUCE: Tahini, lemon juice, nutritional yeast, garlic, sea salt, black pepper, maple syrup, water, and fresh dill. 

STEP BY STEP INSTRUCTIONS

1. MAKE THE SWEET POTATO QUINOA CAKES: Peel and dice the sweet potatoes. Steam or boil for 15-20 minutes, until fork tender. At the same time, cook the quinoa. 
2. Place the cooked sweet potato in a large bowl and mash well. Add the cooked quinoa, oat flour, flax, salt pepper, tahini, lemon juice, and garlic. Stir to combine. 
3. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Form the mixture into 26 patties, placing each one on the baking sheet as you go. Bake for 25 minutes. 
4. MAKE THE LEMON DILL TAHINI SAUCE: Combine the tahini, lemon juice, nutritional yeast, garlic, sea salt, pepper, maple syrup, and water in an upright blender. Blend until smooth. Add the dill and blend just until incorporated. 
5. Serve the cakes with the lemon dill tahini sauce, along with whichever other dishes you enjoy. I served them with a Mediterranean tofu scramble, the recipe for which I will be sharing next! 

MORE QUINOA RECIPES

• Bean and Quinoa Stuffed Peppers with Avocado Cilantro Sauce
• Southwestern White Bean, Quinoa, and Sweet Potato Soup
• Cheesy Vegan Broccoli, Quinoa, and White Bean Bake

I hope you love these vegan sweet potato quinoa cakes. If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag me @upbeet.kitchen and #upbeetkitchen.

Enjoy! 

Sweet Potato Quinoa Cakes with Lemon Dill Tahini Sauce (Vegan)

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• Author: Allison
• Total Time: 45 minutes
• Yield: 26 cakes 1x
• Diet: Vegan

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Description

These little vegan sweet potato quinoa cakes pack a powerful punch, and are a tasty addition to any meal! They are made with less than 10 ingredients and served with lemon dill tahini sauce.

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Ingredients

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SWEET POTATO QUINOA CAKES

• 4 cups peeled and diced sweet potato (½-inch dice, from about 2 medium sweet potatoes)
• 1 1 /2 cups uncooked quinoa, rinsed through a fine mesh sieve and drained
• ¼ cup oat flour
• 2 tbsp ground flax
• 1 tsp fine sea salt
• 20 twists freshly ground black pepper
• 2 tbsp tahini
• 3 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced

LEMON DILL TAHINI SAUCE

• ½ cup tahini
• ⅓ cup freshly squeezed lemon juice (from about 1 ½ big lemons)
• 2 tbsp nutritional yeast
• 2 garlic cloves
• ½ tsp fine sea salt
• Freshly ground black pepper, to taste
• 2 tsp pure maple syrup
• ⅓ cup water
• ½ cup lightly packed fresh dill

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Instructions

1. MAKE THE SWEET POTATO QUINOA CAKES: Peel and dice the sweet potatoes. Steam or boil for 15-20 minutes, until fork tender.
2. At the same time, cook the quinoa: Place 2 ½ cups of water in a pot. Add the rinsed quinoa and a big pinch of sea salt. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes, or until all the liquid has been absorbed. Fluff with a fork.
3. Place the cooked sweet potato in a large bowl and mash well. Add the cooked quinoa, oat flour, flax, salt pepper, tahini, lemon juice, and garlic. Stir to combine.
4. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Form the mixture into 26 small patties, placing each one on the baking sheet as you go. Bake for 25 minutes.
5. MAKE THE LEMON DILL TAHINI SAUCE: Combine the tahini, lemon juice, nutritional yeast, garlic, sea salt, pepper, maple syrup, and water in an upright blender. Blend until smooth. Add the dill and blend just until incorporated.
6. Serve the cakes with the lemon dill tahini sauce, along with whichever other dishes you enjoy.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish, Appetizer, Lunch, Supper
• Method: Bake
• Cuisine: North American

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