Calling all vegans who celebrate Passover! These Vegan Sweet Potato Quinoa Patties are for you ❤
These Vegan Sweet Potato Quinoa Patties are incredibly easy to make, filled with protein, packed with healthy carbs, and loaded with tons of flavor!
I know that many people feel limited with the foods they can eat on Passover, and adding being vegan into the mix is just not very fun and the food options are pretty limited. So, a couple of weeks ago, I made it my mission to create at least 1 Passover main-dish/protein recipe for all the vegans out there.
Even if you’re not vegan or don’t celebrate Passover, you’ve got to these patties! I first made them a couple of weeks ago for my weekly meal prep (which I’ve been working hard at for 6 weeks and loving it). It was extremely hard and took much self-control to store these patties away for a full 3 days until it was time for them to be eaten on the meal prep schedule because there we so good!
So, whether you’re vegan or not, celebrate Passover or not, you should totally make these sweet potato quinoa patties!
These Vegan Sweet Potato Quinoa Patties are:
- Kind Of Sweet, But Also Savory.
- Simple To Make.
- Only Have 10 Ingredients.
- Best Eaten The 2nd Or 3rd Day
Vegan Sweet Potato Quinoa Patties
- Prep Time: 35 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 patties
- Category: cooking, vegan, healthy, Passover
- 1/2 cup raw quinoa (any color)
- 2 tablespoons oil (avocado oil, olive oil, or canola oil)
- 3 cloves garlic, minced
- 3/4 cup diced onion (about 1 small onion or 1/2 large onion)
- 1 large sweet potato
- 1/2 cup almond flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon red pepper flakes
- Pinch of Salt
- Preheat the oven to 350℉.
- Meanwhile, Prick a sweet potato with a fork and then place onto a small pan. Bake the sweet potato for 1 1/2 – 2 hours, or until super soft inside. Then, let the sweet potato cool before using it in the next step.
- Meanwhile, cook 1/2 cup raw quinoa according to package directions. Cool completely. The mushier the quinoa, the better.
- Next, sauté the garlic and onions for 8-10 minutes or until the mixture is golden brown.
Make the Patties:
- Preheat the oven to 350℉. Line a cookie sheet or 9”x13” pan with parchment paper and also grease the parchment with cooking spray. Set aside.
- In a large bowl add the cooled cooked quinoa, onion powder, garlic powder, red pepper flakes, salt, and almond flour. Mix until well combined.
- Then, add the sautéed onion-garlic mixture to the quinoa.
- Remember the sweet potato you baked earlier? Now, it’s time to cut it in half and mush half of the sweet potato. It should look like a thick paste. The other half of the sweet potato isn’t needed for the recipe, so you can cook a different recipe with it or eat it as is.
- Now, mix the mashed sweet potato into the quinoa mixture. *If the mixture looks dry and doesn’t form a dough, you can add a bit more mashed sweet potato.
- Form 8 patties/burgers using the sweet potato-quinoa mixture and place onto the prepared pan.
- Spray the tops of the burgers with the cooking spray, then bake at 375℉ for 40 minutes, flipping the burgers halfway through.
- Allow the burgers to cool completely on the pan (about 30 minutes) before eating or storing away in the fridge. The patties will fall apart if handled when straight out of the oven.
These patties are actually best eaten the 2nd and 3rd day since they get softer and will hold their shape better.