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God Save the Quinoa

Sweet Potato Quinoa Patties with Basil Avocado Spread

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Prep Time 25 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • • 2 cups cooked quinoa
  • • Insides of 2 cooked sweet potatoes
  • • 1 medium yellow onion diced
  • • 3 garlic cloves minced
  • • 1 TBS fresh thyme finely chopped
  • • 1 TBS EVOO
  • • Salt and pepper
  • • Coconut oil for cooking patties
  • • 1/4 cup + 1 cup fresh basil leaves divided
  • • 1 large avocado
  • • 2 TBS Greek Yogurt
  • • 1 TBS paprika
  • • Leafy green lettuce I prefer kale and spinach mixture
  • • Feta cheese
  • • Pomegranate seeds

Method
 

  1. • Prepare 2 cups of cooked quinoa (1 cup dry quinoa and 2 cups of water). Scoop cooked quinoa into a bowl and set aside.
  2. • Rinse sweet potatoes with water. Brush sweet potatoes with EVOO, pierce with a fork, and wrap each sweet potato in a paper towel. Heat in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until sweet potatoes are soft to the touch.
  3. • Cut sweet potatoes in half, scoop insides out and place in bowl with cooked quinoa.
  4. • Heat EVOO in a sauté pan. Stir in minced garlic cloves. When fragrant, stir in diced onions salt, pepper, and thyme. Sauté until onions become translucent then place onions in bowl with quinoa and sweet potatoes.
  5. • While contents in bowl cool, finely chop 1/4 cup basil leaves and stir in to mixture. Use hands to completely combine all ingredients.
  6. • When combined, pack mixture together in balls (slightly larger than golf ball size). Make sure ingredients are well packed. This will help ensure your patties stay in one piece.
  7. • Heat 1-2 TBS of coconut oil in a cast iron skillet over medium-high heat.
  8. • Place 3 - 4 sweet potato quinoa balls in skillet. Using a spatula, very gently press down on the top of each ball to flatten. (NOTE: Do not attempt to completely flatten the patty).
  9. • Cook patties for about 3 minutes on each side until a crispy brown crust begins to form and set aside. (Add 1-2 TBS coconut oil to cast iron skillet each time you start a new "batch" of patties.)
  10. • While patties cool, prepare Basil Avocado spread by peeling and placing 1 ripe avocado, 1 cup of fresh basil leaves, and 2 TBS of Greek yogurt in a food processor. Add 1 TBS paprika and salt and pepper to taste. Combine until reaching desired consistency.
  11. • Serve patties over a bed of leafy green lettuce. Place a dollop of basil avocado spread on each patty. Top with pomegranate seeds and feta, serve and enjoy!

Notes

Make sure to pack patties very tightly before cooking.
Add an additional 1 -2 TBS of coconut oil to cast iron skillet after each round of patties. Let coconut oil heat up before placing patties in cast iron skillet. For best results cook 3 - 4 patties at same time. Depending on size of balls, patties might take longer to cook. Do not cook patties for more than 6 minutes on each side.
Store leftover patties and basil avocado spread in separate airtight containers. Contents should keep for up to 5 days. Stir basil avocado spread before re-serving to bring back color.