Quinoa and Sweet Potato Cakes

Ingredients

• 1/2 cup quinoa
• 1/2 cup sprouted green lentils
• 1 red bell pepper, finely chopped
• 3 Tbsp diced red onion
• 2 Tbsp Bragg sprinkle seasoning
• 1 Tbsp chili powder
• 1/2 tsp salt
• pinch black pepper
• 1 cup mashed cooked sweet potato, more if needed
• To taste salsa or other condiments of your choice

Equipment

• baking sheet
• oven
• measuring cups & spoons
• medium bowl
• mixing spoon
• parchment paper

Here is how:

Cook quinoa and lentils separately according to package instructions.

Drain lentils well.

Preheat oven to 350°F.

In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper.

Add sweet potato and combine using hands until mixture sticks together easily.

If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.

Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper.

Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.

Serve with salsa or your favorite condiments.