Kale, Quinoa & Sweet Potato Corn Cakes w/
Red Bell Pepper Sauce
Time: 30 Minutes
Yield: 6 Servings
(13 Item Recipe)
Naturally Vegan & Vegetarian
Kale Quinoa & Sweet Potato Corn Cake Ingredients:
1 Tablespoon ground Flax Seed mixed with 3 Tablespoons of water
2 Tablespoons organic Whole Wheat Flour
1 1/2 Tablespoon Organic Tahini
1 1/2 Tablespoon organic Lemon Juice
1 1/2 cups cooked organic Quinoa
1/2 cup organic Sweet Potato, grated
5 ounces fresh, raw, organic Kale leaves, rinsed, dried, and chopped
1/4 cup organic Corn, washed, steamed, and cut from cob
2 ounces organic Nutritional Yeast
1/4 cup organic Onions, diced
1 tablespoon organic Cilantro, diced
3 cloves garlic
2 tablespoons extra virgin olive oilRed Bell Pepper Sauce Ingredients:
2 Tablespoons organic Whole Wheat Flour
1 1/2 Tablespoon Organic Tahini
1 1/2 Tablespoon organic Lemon Juice
1 1/2 cups cooked organic Quinoa
1/2 cup organic Sweet Potato, grated
5 ounces fresh, raw, organic Kale leaves, rinsed, dried, and chopped
1/4 cup organic Corn, washed, steamed, and cut from cob
2 ounces organic Nutritional Yeast
1/4 cup organic Onions, diced
1 tablespoon organic Cilantro, diced
3 cloves garlic
2 tablespoons extra virgin olive oilRed Bell Pepper Sauce Ingredients:
1 large roasted organic red pepper
1/2 cup organic almonds
3 cloves organic garlic
2 tsp organic lemon juice
1/2 cup organic almonds
3 cloves organic garlic
2 tsp organic lemon juice
Directions:
In a large bowl combine ground flax seed, water, flour, tahini and lemon juice. Add in quinoa, sweet potatoes, kale, corn, nutritional yeast, onions, cilantro, and garlic. Stir until well combined and form into patties. Heat oil over medium low heat. Cook patties for five minutes to eight minutes or until the edges start to get crisp and golden. Flip and cook five more minutes.
Meanwhile, combine roasted red pepper, almonds, garlic and lemon juice in a food processor. Process until smooth.
