Sweet Potato Quinoa Cakes with Avocado Lime Dressing

Makes 10 cakes (5 servings)

INGREDIENTS:

- 2 medium baked sweet potatoes, peeled
- 2 cups cooked quinoa
- 2 scallions, chopped
- 2 garlic cloves, chopped
- 1/2 tsp sea salt
- 1/2 tsp crushed red pepper
- 1 tsp cumin
- 1/4 cup olive oil

DIRECTIONS:
1) Preheat oven to 350ºF. Prepare a baking sheet by lining with parchment paper, then set aside.

2) Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt, red pepper and cumin, stirring to thoroughly combine ingredients.

3) Using wet hands, being shaping quinoa mixture into palm-sized patties, placing on prepared baking sheet. Repeat until mixture is gone.

4) Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 10-15 minutes, until golden brown.

5) Drizzle approximately 1 TBSP Avocado-lime dressing (recipe below) on top of 2 patties and serve

AVOCADO-LIME DRESSING (gluten-free and vegan)

Makes approximately 6 servings (2 TBSP per serving)

INGREDIENTS:
- 1 avocado, peeled and pit removed
- 1 TBSP of sesame tahini
- 1 TBSP olive oil
- 5 cilantro sprigs, minced
- juice of 1/2 lime

DIRECTIONS:
1) Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes)
2) serve over Sweet potato quinoa cakes or on a salad