Ingredients

Scale

For the Salad Base:

2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and freshly ground pepper to taste
1 cup quinoa (white, red, or tricolor), rinsed
2 cups water or low-sodium vegetable broth
1 cup baby spinach or arugula
½ small red onion, thinly sliced
⅓ cup dried cranberries or golden raisins
¼ cup chopped fresh parsley or cilantro
¼ cup toasted chopped pecans or walnuts
Optional: ½ cup crumbled goat cheese or feta

For the Maple Dijon Vinaigrette:

3 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or white balsamic vinegar
½ teaspoon garlic powder or 1 small garlic clove, minced
Salt and pepper to taste

Instructions

Step 1: Cook the Quinoa and Sweet Potato

Start by preparing your base ingredients. Cook ½ cup of dry quinoa in 1 cup of water or broth. Let it cool completely. For the sweet potato, pierce and microwave for 6–8 minutes, or roast at 400°F for 40 minutes until fork-tender. Peel and mash once cooled.

Step 2: Mix the Patty Ingredients

In a large mixing bowl, combine the mashed sweet potato, cooled quinoa, egg, almond flour, red onion, garlic, parsley, cumin, smoked paprika, salt, and pepper. Mix until well combined. If the mixture feels too wet to shape, add an extra tablespoon of almond flour. Chill in the fridge for 15–30 minutes to firm up.

Step 3: Form and Cook the Patties

Divide the mixture into 6–8 portions and shape into small patties (about 2.5 to 3 inches in diameter). Heat a nonstick or cast-iron skillet over medium heat with 1–2 tablespoons of oil. Cook the patties for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.

Step 4: Make the Avocado Garlic Yogurt Sauce

In a food processor or small blender, combine the avocado, yogurt, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. If it’s too thick, add a splash of water or more lemon juice.

Step 5: Assemble and Serve

Serve the warm patties with a generous dollop of avocado garlic yogurt. Garnish with fresh herbs, microgreens, or lemon zest. Enjoy them as a main dish, side, or even tucked into a lettuce wrap for a fun twist.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 210
Sugar: 3g
Sodium: 220mg
Fat: 13g
Carbohydrates: 16g
Fiber: 5g
Protein: 7g