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overhead shot of a plate with the quinoa cakes topped with lemon dill tahini sauce

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


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 26 cakes 1x
  • Diet: Vegan

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.


Scale

Ingredients

SWEET POTATO QUINOA CAKES

  • 4 cups peeled and diced sweet potato (1/2-inch dice, from about 2 medium sweet potatoes)
  • 1 1 /2 cups uncooked quinoa, rinsed through a fine mesh sieve and drained
  • 1/4 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

  • 1/2 cup tahini
  • 1/3 cup freshly squeezed lemon juice (from about 1 1/2 big lemons)
  • 2 tbsp nutritional yeast
  • 2 garlic cloves
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 2 tsp pure maple syrup
  • 1/3 cup water
  • 1/2 cup lightly packed fresh dill

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 1/2 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.

  • Category: Side Dish, Appetizer, Lunch, Supper
  • Method: Bake
  • Cuisine: North American

Keywords: vegan sweet potato quinoa cakes, baked sweet potato quinoa fritters