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Sweet Potato Cakes with Kale Slaw


1 hour 20 minutes


To Make the Kale Slaw:

  • ⅓ cup tahini
  • 1 tsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 tsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup
  • salt and ground black pepper, to taste
  • ¼ cup + 1 Tbsp. ice cold water
  • 2 cups shredded kale
  • 2 cups shredded red cabbage

To Make the Sweet Potato Cakes:

  • ½ cup quinoa, rinsed and drained
  • 1 cup water
  • pinch of salt
  • 1 cup mashed cooked sweet potato flesh
  • 2 Tbsp. hemp seeds
  • 1 Tbsp. nutritional yeast
  • 1 tsp. Old Bay seasoning
  • ¼ cup parsley, roughly chopped
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. sweet paprika
  • ½ tsp. lemon zest
  • 2 Tbsp. Dynasty Panko
  • lemon wedges for serving
  • dill, for garnish
  1. To Make the Kale Slaw, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, maple syrup, salt, and pepper in a medium-sized bowl. Add in the ice water and whisk until smooth. Set the sauce aside in the fridge. Toss some of the dressing with the kale and red cabbage before serving.
  2. To Make the Sweet Potato Cakes: Preheat the oven to 375˚F. Line a baking sheet with parchment paper and spray with cooking spray. Add the quinoa, water, and a pinch of salt into a small sauce pot. Cover the pot with a lid and heat it over medium-high heat. Bring the quinoa to a boil, then lower the heat so that it is simmering. Cook until almost all of the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let it cool.
  3. Once the quinoa has cooled, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, Dynasty Panko, salt, and pepper. Mix until everything is well combined.
  4. Divide the sweet potato cake mixture into 4 equal portions and form them into a patty. Place each patty onto the prepared baking sheet. Bake the sweet potato cakes for 35 minutes, flipping them over halfway. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
  5. Serve the sweet potato cakes with the kale slaw and a lemon wedge. Drizzle additional dressing over the top and garnish with dill. Enjoy!

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Dish Type / Ethnic Cuisine