Sunday, January 19, 2020

Sweet Potato Cakes With Lemony Slaw

Have you settled back to the autumn routine yet? We’re not really there yet, but I did manage to stock our fridge up with a touch of meal component prep in the week . Something about this point of year always has me feeling some intense energy. I keep awakening at 4:30 and that i find myself leaving random stuff in weird places everywhere the house. I’m unsure if it’s the season itself, the popularity that the year is starting to close out, or something cosmic far beyond all of that. Whatever it's , I’m feeling it and therefore the idea of paying extensive hours cooking is simply slightly less appealing.

Sweet Potato Cakes With Lemony Slaw
Sweet Potato Cakes With Lemony Slaw

Enter the meal prep. When I’m within the flow of this practice, I always bake whole sweet potatoes. I usually reheat them and stuff them, smush them up in dahl, or maybe blend them into smoothies. I also give little spoonfuls to my dogs, no shame. Their ideal landing though? These sweet potato cakes with quinoa, hemp, herbs, and plenty of spices–including my fave blend ever Old Bay.

Compared to other recipes of mine, this one is pretty minimal on the chopping front, which may be a nice break! If you're taking your meal prep one step further and cook quinoa at the start of the week and make your lemony tahini sauce, this one can comes together pretty quickly!

I know tons of individuals immediately attend squash when Fall ushers itself in, but the primary major looking for me is nice potatoes, with spice-cooked apples as an in depth second. What’s your favourite Fall crop and the way does one typically cook it? Have an excellent week, all!

Sweet Potato Cakes With Lemony Slaw

INGREDIENTS:
LEMONY TAHINI SAUCE:

  • ⅓  cup tahini
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 clove of garlic, finely minced/grated
  • 1 teaspoon olive oil
  • 1 teaspoon dijon mustard mustard
  • 1 teaspoon agave nectar/maple syrup
  • sea salt and ground black pepper, to taste
  • ¼ cup + 1 tablespoon ice cold filtered water

SWEET POTATO CAKES:

  • ½ cup quinoa, thoroughly rinsed
  • 1 cup mashed cooked sweet potato flesh
  • 2 tablespoons hemp seeds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Old Bay seasoning
  • ¼ cup flat leaf parsley, roughly chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • ½ teaspoon lemon zest
  • ½ teaspoon psyllium husk powder
  • sea salt and ground black pepper, to taste
  • avocado oil spray (or other oil spray of choice)

ASSEMBLY:

  • 4 cups shredded kale or cabbage, or a mix!
  • chopped fresh dill or more parsley
  • lemon wedges

INSTRUCTIONS:

  1. Make the lemony tahini sauce. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, agave, salt, and pepper. Then, add the ice water and whisk until smooth. The colour of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge.
  2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  3. Place the rinsed quinoa in a small saucepan along with 1 cup of filtered water and a pinch of salt. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let it cool.
  4. Once the quinoa is cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, psyllium husk powder, salt, and pepper. Once evenly mixed, taste the mixture for seasoning and adjust if necessary.
  5. Lightly spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mixture in 4 equal portions. Lightly oil your hands and from each portion into a patty. Place each patty on the oiled parchment, giving each some space.
  6. Bake the sweet potato cakes for 35 minutes, carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
  7. In a separate large bowl, toss the shredded kale/cabbage with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat.
  8. Divide the lemony slaw evenly among 4 plates. Top each heap of slaw with a warm sweet potato cake. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some chopped dill/parsley and a lemon wedge. Enjoy!

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