Some major recipe testing went on in the GTK kitchen last week and we’ve finally perfected these bad boys. Introducing the quinoa, sweet potato and black been patties…hello little darlings, so glad we finally met! I love these because first of all they consist of three of my favorite foods…quinoa, sweet potatoes and black beans. Um, need I say more?
Okay, I will go on…also because you can make them ahead and eat them throughout the week….like for lunch every day, which is what I may or may not be doing this week. I’m slightly obsessed with the spicy chipotle sauce, we use it on our shrimp tacos as well and I just can’t get enough.
Talk about a guiltless, protein packed meal right here. Another great way to enjoy these patties is on a salad with a light vinaigrette. Whichever way you decide to serve them up, we hope you love them as much as we do!!
- ½ medium yellow onion, finely diced
- 1 clove garlic, minced
- 1 medium carrot, peeled and finely diced
- 1 stalk celery, peeled and finely diced
- 1 tsp olive oil
- 1½ C cooked quinoa
- 1 large or 2 small sweet potatoes, steamed, skin removed and mashed
- ½ C black beans, rinsed and drained
- ¼ C fresh chopped cilantro
- 1 egg, beaten
- ½ tsp freshly ground pepper
- ½ tsp kosher salt
- 1 C Fage 0% greek yogurt
- 2 Tbsp Mexican crema or sour cream
- 2 chipotle peppers in adobo + 1 Tbsp sauce (can find this in the Hispanic section in any grocery store - freeze unused can of chipotle peppers in a ziploc bag and reuse when needed) - use less if you want the sauce milder.
- ½ tsp kosher salt + more to taste
- Preheat oven to 400 degrees. In a skillet sautee onion, carrots, celery and garlic in olive oil for approximately 5 minutes until the vegetables cook down and soften. Set aside to cool.
- In a large bowl combine cooked quinoa, mashed sweet potatoes, black beans, sauteed vegetables, egg, cilantro and S & P. Mix until thoroughly incorporated.
- Line roasting pan with parchment paper. Form mixture into patties and place on parchment paper. Bake in oven for 20-25 minutes.
- Add all ingredients to a blender or use an immersion blender until all ingredients are boken down and thoroughly incorporated. Serve alongside patties. Store remaining in airtight container in the refrigerator for up to 5 days.
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