Sweet Potato, Black Bean and Quinoa Cakes

While my friend was visiting this past weekend, I decided to make something fun for dinner. While she and my boyfriend aren't picky eaters, they both like different kids of foods.

She likes a huge plate-full of every kind of vegetable (brussels sprouts, asparagus, zucchini, etc.) and salmon (aka overcooked), but no fruit in dinner foods and not much meat. He likes all the typical foods: meat, potatoes, vegetables, but none of the vegetables listed above and no fish.



The point is, I was racking my brain for something that would please everyone. After much consideration, I found the perfect middle-ground: sweet potato, black bean and quinoa cakes (adapted from this recipe).


They have sweet potatoes - delicious and fiber-filled. They have black beans - while that's not "meat" it's still healthy protein. They have quinoa - good, healthy grains. Not to mention chopped walnuts, giving these cakes a nice crunch as well as flavor packed rosemary and cumin. Is your mouth watering yet? Mine is.

We ate these over a big salad of mixed greens with a clean, homemade honey-mustard dressing (recipe to be posted soon). Needless to say, these were a hit. My only regret is not making more!!

Sweet Potato, Black Bean and Quinoa Cakes

Yield: 5 servings | Prep time: 30 minutes | Total time: 1 hour

Ingredients:

• 1/2 cup uncooked quinoa

• 1 cup water

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes (about 2 sweet potatoes)

• 1/2 teaspoon ground cumin

• 2 tablespoons butter

• 1/4 cup milk

• 1 cup cooked black beans

• 1/4 cup breadcrumbs

• 1/4 cup shredded Parmesan cheese

• 2 garlic cloves, diced

• 1/4 cup chopped walnuts

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

Directions:

1. In a medium pot, bring 1 cup of water to boil. Once boiling, add the quinoa, cover and reduce the heat to a low simmer. Cook for 15 minutes, or until the water is absorbed and the quinoa is soft. Fluff the quinoa with a fork and set aside.
2. In another medium pot, bring a few cups of water to a boil. Once boiling, add cubed sweet potatoes and cook until tender, about 20-30 minutes. Strain water from potatoes and return potatoes to empty pot. Add butter, milk, cumin and salt and pepper, and mash potatoes (by hand or with hand mixer) until smooth. Set aside.
3. Preheat oven to 375°F. Lightly spray 2 baking sheets with nonstick spray.
4. In a large bowl, add mashed sweet potatoes, black beans, quinoa, Parmesan, garlic, chopped walnuts and rosemary. Mix well.
5. Shape the mixture into 16 patties about 2 1/2-inches in size. Place on prepared baking sheets. Bake in preheated oven for 15 minutes. Flip and bake for another 15 minutes.

Nutritional information per serving (3 cakes per serving):
Calories: 350
Total fat: 13 grams
Carbohydrates: 50 grams
Fiber: 8 grams
Protein: 13 grams
Weight Watchers points: 9


Enjoy and thanks for reading!