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Course: Main Course

Quinoa, Sweet Potato Kale Cakes shared by


Serves originally 1 servings


  • 2 cups organic black quinoa soaked for at least 4 hours
  • 1 1/2 cups pure water
  • 2 cups organic sweet potato
  • 6-7 large organic kale leaves de-stemmed
  • 2 tbsp fresh organic lemon juice
  • 1 1/2 tsp pink Himalayan or Celtic sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cloves organic garlic minced
  • 1/4 tsp ground cinnamon
  • Piece of kombu (optional: great for quality salt trace minerals, electrolytes, etc.)
  • 1 cup garbanzo flour (garbanzo/fava bean flour works well too)
  • Cold-pressed virgin coconut oil for skillet/pan



Let’s Get Started:
Wash, peel and roast your sweet potatoes in an oven at 350°F for 30-40 minutes or until very tender.

Once you put the potatoes in the oven, bring water and soaked quinoa to a boil. If you have some, put a piece of kombu in the pot (during the entire cooking process). Cover, reduce heat and simmer for 10-20 minutes (soaked quinoa takes less time to cook than unsoaked) until all water is absorbed. Try to only peek once around the 10 minute mark since the steam is an important part of cooking and you want to keep the temp as consistent as possible. This is why I like a glass lid—so you can see what’s cookin’.

Once quinoa has absorbed all the water, turn off heat and let it sit, covered, for 2-5 minutes. Then fluff with a fork. You can toss or eat the kombu—it’s up to you.
Wash and chop your de-stemmed kale. Either in a food processor, or with good old fashioned elbow grease, mash your potatoes. Remove the skins if you like—I do for this recipe.
Place sweet potatoes, kale and quinoa in a large glass bowl and mix well. Add lemon juice, salt, cumin, coriander, garlic and cinnamon. Mix well.
Place chickpea flour on a plate and coat each side of patty then fry in coco oil for 10 min on each side



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