Sweet Potato & Quinoa Patties with Creamy Thai Vinaigrette

Gluten Free. Vegan. Soy Free. Antioxidant Packed. Full of Flavor.

This meal is bursting with antioxidants and packs a flavorful punch - these little patties pair perfectly with your favorite mixed greens, sliced raw veggies, and our dairy and soy free Creamy Thai Vinaigrette Dressing. One of the things I like to do to keep healthy eating easy and make sure I stay on track with my diet is to make 1-2 dishes at the start of each week that I can use as quick lunches. I generally eat a raw lunch of salad and veggies with either a clean protein added like organic chicken or wild caught salmon or a serving of healthy grains or carbs like quinoa, sweet potatoes, or legumes.

When I make these patties, we eat them one night for dinner and then use leftover patties as a healthy and quick lunch option. They also make a great appetizer to put out at your next social gathering!

Curried Sweet Potato & Quinoa Patties with Creamy Thai Vinaigrette Dressing
(PRINT  PATTIES RECIPE) (PRINT DRESSING RECIPE)
Makes 12-15 patties, Serving size is 3-4 patties

Ingredients:
2 small sweet potatoes, peeled and diced
3/4 cup dry quinoa
2 cloves garlic, minced
1 small sweet onion, finely chopped
1 tablespoon coconut oil, melted
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons all purpose, brown rice, or quinoa flour
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons dried oregano
2 cups mixed greens of choice (I used arugula here, use your favorite seasonal green!)
Other salad veggies; we recommend sliced red peppers, shredded carrots, chopped avocado, and scallions.

Creamy Thai Vinaigrette Dressing Ingredients:
1 ½ tablespoons peanut, almond, or sunflower butter
3 tablespoons full fat canned coconut milk*
2-3 tablespoons cilantro
1 tablespoon soy sauce, tamari, or coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
2 teaspoons honey or agave
1 clove garlic, minced
1-inch piece of ginger, peeled and chopped
¼ teaspoon salt
¼ cup olive oil
2 tablespoons sesame oil

Directions:

1. Preheat oven to 400 degrees.
2. Place quinoa and 1 1/2 cups water inside a small pot, bring to a boil, cover, then reduce to a simmer and cook until done, about 15 minutes. 
3. Place diced potatoes inside a steam basket in a pot with 1-2 cups water and bring to a boil. Cover, reduce heat to a low boil and cook for 10 minutes or until potatoes are done.
4. Drain potatoes and place them in a large bowl, then mash them until they are pureed.
5. Add 1 ½ cups cooked quinoa, 2 tablespoons flour, and all of remaining ingredients to the potato puree and mix well. If mixture is warm, place the bowl in the fridge for 5-10 minutes to help it cool down – this will make it easier to work with.
6. Use your hands to make 12 patties from the potato-quinoa mixture.
7. Place patties onto a parchment lined rimmed baking sheet and bake for 10 minutes, then flip and bake for an additional 10-15 minutes until the tops looks a little browned and slightly crispy.
8. While the patties bake, make the dressing by dropping the ginger and garlic into a food processor and run machine until minced. Add all remaining ingredients except oil into the food processor and process until smooth.
9. With the machine still running, add the olive and sesame oils in a slow, steady stream and continue blending until emulsified. Set aside.
10. Serve patties hot, warm or cold over mixed green salad and drizzle in Creamy Thai Vinaigrette.

Happy Eating!
~Billie and Jen