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.

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QUINOA KALE SWEET POTATO BURGERS

Inspired by Oh She Glows Crispy Quinoa Cakes

Ingredients:

  • 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)

Directions:

  • 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

Directions:

  • 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.

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Enjoy!

Coach Jentry

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)