- 4
Ingredients
- 1/2 cup dry quinoa
- 1 cup cooked black beans (if canned, rinsed and drained)
- 1 medium sized sweet potato
- 1/2 of a small red onion, diced
- 1 clove garlic diced
- 1 TBS chili powder
- 1/8 tsp cayenne pepper
- Salt and Pepper
- Oil for greasing baking dish
- Plenty of fresh cilantro for serving
- For the Avocado Cream Sauce
- 2 large ripe avocado
- 1/4 cup extra virgin olive oil until desired consistency
- 1 small jalapeño pepper, seeded and diced
- small handful of minced cilantro
- 1 clove of garlic, minced
- Juice and zest from 1 lime
- Salt to taste
Preparation
Step 1
With a food processor pulse all the ingredients for the Avocado Sauce together until smooth. Taste test and set aside.
Preheat oven to 375 degrees. Place 1/2 cup of quinoa with 1 cup of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed all the water and can easily be fluffed with a fork. About 10-12 minutes.
In a sautee pan, cook the onion 5-7 minutes and then add garlic for last 3 minutes. Set aside
Cut the sweet potato into small chunks. Place in a large pot of boiling water and cook until fork tender. About 10 minutes. Drain and when cool enough to hand mash with a potato masher or the back of a fork along with 1/2 can of black beans in large bowl.
Then combine the cooked quinoa, sweet potato, onion, garlic, the rest of the beans and spices. Mix until well combine. Form uniform patties with your hands. Place on a prepared baking sheet and bake for about 10 minutes. Carefully flip patties over and bake for another 10-15 minutes, or until edges are browned and lightly crisp. OR fry in pan.
Serve with Avocado Cream Sauce, cilantro, and your favorite hot sauce.