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

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.
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.
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.
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.
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

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!