For this recipe, I have Katherine Dean to thank. She introduced me to the oh so yummy Crispy Quinoa Cakes from Oh She Glows. I loved them so much I was inspired to create Quinoa Kale Sweet Potato Burgers! Along with the obvious ingredients, they’re packed with high-protein, antioxidant-rich tofu, creamy tahini paste, garlic, pesto, almonds, and more. They are flavorful and filling enough to stand alone and they do just as well served on a bun, like traditional burgers. However, they’re best when served on a bed of massaged kale and topped with sautéed onions and mushrooms.
QUINOA KALE SWEET POTATO BURGERS
Inspired by Oh She Glows Crispy Quinoa Cakes
- 1 1/2 cups cooked quinoa (I used rainbow, but any variety works)
- 2 flax eggs (2 Tbsp. ground flax + 6 tablespoons water, stirred and soaked for 5 min.)
- 1 cup kale, removed from stem (I used curly purple kale, but any variety will do)
- 1/2 cup rolled oats, ground into a flour
- 1/2 cup roasted sweet potato or yam (about 1/2 small sweet potato/yam)
- 1/4 cup fire roasted bell peppers
- 1/4 cup sunflower seeds
- 1/4 cup pesto (see recipe below)
- 2 Tbsp. onion or shallot, finely diced
- 2 cloves garlic, crushed and minced
- 1 Tbsp. tahini paste
- 1 tsp. liquid coconut amino or tamari
- 1 Tbsp. plum or balsamic vinegar
- 1/2 tsp. pink Himalayan salt
- 3 Tbsp. almond meal
- 1/2 tsp. red pepper flakes
- 1/2 tsp. turmeric
- 1 pack sprouted extra firm tofu, drained and gently pressed (squeezing as much liquid out as possible – Wildwood brand is great)
- *1-2 Tbsp. flour (I used brown rice, but any flour will do)
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Make flax egg: combine 2 Tbsp. ground flax + 6 tablespoons water. Stir and soak for 5 min. until appears gelatinous.
- In a food processor:
- Grind rolled outs into a flour mixture. Remove and set aside.
- Place roasted sweet potato, kale, roasted bell pepper, onion/shallot, and garlic. Pulse until finely chopped.
- Remove mixture and combine with oat flour and remaining ingredients in a large bowl.
- Add drained, pressed tofu by crumbling in hand first.
- *After adding tofu, add 1-2 Tbsp. flour to help bind the mixture, if it feels too runny.
- Using a 1/4 cup measuring cup, scoop mixture and place on baking sheet, using a spoon if needed.
- Shape each patty into a ball and gently flatten, so as to keep them held together.
- Place in oven and bake for 15 minutes.
- Remove from oven, carefully flip patties with spatula, and bake for another ~8-10 minutes.
- In a large skillet, lightly sear patties on both sides for 2-3 minutes over medium heat.
- Remove from heat and cool for ~ 5 min. before enjoying.
BASIL & BABY GREENS PESTO SAUCE
- 1 cup packed basil leaves
- 1 cup packed baby greens
- 1/4 cup cashews, pine nuts or walnuts
- 1/4-1/2 tsp Himalayan salt
- 1 Tbsp fresh squeezed lemon juice
- 2 garlic cloves, crushed
- 1/4 cup olive oil
- Combine basil, greens, nuts, garlic, salt, and lemon juice in a food processor. Pulse until the mixture is finely chopped. Slowly add olive oil while blending the mixture until the texture becomes creamy and smooth.
Gumsaba Outdoor Fitness Class schedule Thursday 3/19/15
5:30AM Sunrise Danville Womens only class – Coach Briana – Move Out
5:30AM Sunrise Danville Mens only class – Coach Joel – Heavy Thursday
6AM Sunup Lafayette Co-Ed class – Coach Jentry – Move Out
9AM Sunshine Walnut Creek Womens class – Coach Briana – Move Out
9:35AM Rose Court Co-ED – Coach Michelle – (private class) Circuit
11:00AM Cytosport HIIT Training – Coach Briana (private class)
12:00PM Cytosport Power Yoga – Coach Jentry (private class)