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Recipe: Sweet Potato Quinoa Cakes, adapted from Yum & Yummer recipe book

Makes 4-5 cakes

These mouthwatering quinoa cakes pack tons of flavour into perfectly portioned patties! Eat them any time of day as a meal or a snack!


  • 2 cups peeled, cubed sweet potatoes
  • 2 tsp + 1 tbsp olive oil, divided
  • 1 cup no-salt added canned black beans, drained and rinsed
  • 1 ½ cups cooked quinoa, cooled
  • ½ cup finely chopped red onion
  • 3 tbsp minced cilantro (optional)
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • 1 tsp chili pepper
  • ½ tsp smoked paprika
  • ¼ tsp each salt and pepper
  • ½ cup roasted red pepper hummus (store bought is fine!)

Preheat oven to 400 degrees. Line baking sheet with parchment paper
Spread potato cubes and drizzle with olive oil. Mix well with your hands.
Roast potatoes for 20 minutes or until tender. Stir once, halfway through cooking time. Transfer to a large bowl and let cool slightly. Mash with a fork

Mash beans with fork, leaving them a bit lumpy. Add beans to potatoes, along with quinoa, onions, cilantro, garlic, cumin, chili powder, paprika, salt and pepper. Mix until well blended. Cover and refrigerate for 1 hour (important!)

Form mixture into 3.5-inch cakes (½ cup mixture per cake). Heat remaining oil (1 tbsp) i a non-stick pan over medium-high heat. Add cakes and cook for about 3 minutes per side, until outside is crispy and inside is heated through.

Serve with hummus and enjoy!

Nutrition information: Per cake: 237 calories, 33 grams of carbohydrate, 7 grams of fibre, 8 grams of protein, 9 grams total fat (0.8 g saturated fat), 267 mg sodium

Watch it here: https://youtu.be/en1qX5dTdY0

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