Tis the season for eating! This time of year, we’re all on the prowl for something festive and tasty to bring and serve at holiday celebrations and dinner parties. But you shouldn’t always have to sacrifice good nutrition in order to please your friends and family members’ taste buds!
These Sweet Potato Quinoa Patties caught my eye (On Pinterest of course!) first because of the festive flavors like cranberry and sweet potato. When I saw that they are protein-packed, gluten-free, and most importantly, simple to prepare, I was sold!
This dish can be made into bite-size appetizers, or formed into larger patties to serve over a salad or on their own. The opportunities are endless!
2 medium-sized sweet potatoes, peeled, cut into 1 inch cubes
1 cup quinoa, cooked according to package instructions
1 cup wild rice, cooked according to package instructions
1/2 cup green onions, sliced
1/2 cup dried cranberries, chopped
1 tablespoon dried sage
1 teaspoon sea salt
1/2 teaspoon black pepper
- Preheat oven to 350 degrees.
- Cook quinoa and wild rice according to package instructions. Set each aside to cool.
- Steam sweet potato chunks for 20-25 minutes. Puree with blender, mixer or food processor. Set aside to cool.
- Combine sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries and seasonings.
- Form the dough into patties (whatever size that suits your fancy!).
- Arrange the patties on lightly greased parchment paper or stoneware and bake for 20 minutes, or until patties are lightly brown and crisp on the outside.
- Serve warm or at room temperature. Or let them chill in the fridge and serve over salad. The choice is yours!
Your kids might even like this dish, at least my 9 month old did! This recipe renders a large quantity, so if you’re not serving it at a party, be prepared to eat some leftovers. I checked, and they are just as good for lunch the next day!
I love recipes that you can switch up and do a little different every time. Keep the sweet potatoes, rice and quinoa, and then feel free to mix up your other ingredients and seasonings. Next time I might put a southwest spin on this dish and replace the cranberries and sage with cilantro and black beans and a side of salsa. I also saw this slightly more complicated but very tasty looking recipe here.
I hope you enjoy this recipe and that you have a blessed, safe and healthy holiday season!