- 1 small sweet potato, baked and skin removed, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1⁄4 teaspoon cayenne
- 2 tablespoons lime juice
- 2 tablespoons water
- 1⁄2 cup cooked quinoa
- 1 tablespoon olive oil
- 3⁄4 cup nonfat yogurt
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 cup peeled and shredded carrots
- 1 cup shredded cabbage
- In a blender, combine sweet potato, salt, pepper, garlic powder, cayenne, lime juice, and water. Blend on high until a thick paste develops, about 2 minutes.
- Move sweet potato mixture to a large bowl and combine with quinoa. Form 4 equally sized patties.
- Coat a large skillet with olive oil and heat over medium heat. Cook patties for 3 – 4 minutes on each side until lightly browned. Remove from heat and place patties on paper towels to absorb excess moisture.
- In a large bowl, combine yogurt, honey, and lemon juice and whisk until thoroughly combined. Add carrots and cabbage and toss to coat.
- Add equal amounts of slaw to each of two serving bowls and top each with 2 sweet potato patties. Serve warm or chilled.
More from The Power Bowl Recipe Book:• Fried Eggs over Dirty Rice with Salsa and Avocado • Beet Salad with Honey-Ginger Tofu
Excerpted from The Power Bowl Recipe Book: 140 Nutrient-Rich Dishes for Mindful Eating by Britt Brandon. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
The Power Bowl Recipe Book by Britt Brandon (Adams Media, 2017) contains over 150 recipes for specific health benefits, such as weight loss, immunity, heart health, digestion, and preparation before workouts and recovery afterwards. This recipe for quinoa patties has beta carotene, fiber, calcium, and magnesium.
Sweet Potato: beta carotene acts as an antioxidant for scavenging free radicals from blood
Cabbage: insoluble fiber cleanses the colon of potentially toxic undigested food particles
Yogurt: calcium and magnesium support the digestive system for improved nutrient absorption