Quinoa, Sweet Potato & Black Bean Patties with Spicy Chipotle Sauce
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Serves: Makes 8 patties
 
Ingredients
For the Patties:
  • ½ medium yellow onion, finely diced
  • 1 clove garlic, minced
  • 1 medium carrot, peeled and finely diced
  • 1 stalk celery, peeled and finely diced
  • 1 tsp olive oil
  • 1½ C cooked quinoa
  • 1 large or 2 small sweet potatoes, steamed, skin removed and mashed
  • ½ C black beans, rinsed and drained
  • ¼ C fresh chopped cilantro
  • 1 egg, beaten
  • ½ tsp freshly ground pepper
  • ½ tsp kosher salt
For the Spicy Chipotle Sauce:
  • 1 C Fage 0% greek yogurt
  • 2 Tbsp Mexican crema or sour cream
  • 2 chipotle peppers in adobo + 1 Tbsp sauce (can find this in the Hispanic section in any grocery store - freeze unused can of chipotle peppers in a ziploc bag and reuse when needed) - use less if you want the sauce milder.
  • ½ tsp kosher salt + more to taste
Instructions
For the Patties:
  1. Preheat oven to 400 degrees. In a skillet sautee onion, carrots, celery and garlic in olive oil for approximately 5 minutes until the vegetables cook down and soften. Set aside to cool.
  2. In a large bowl combine cooked quinoa, mashed sweet potatoes, black beans, sauteed vegetables, egg, cilantro and S & P. Mix until thoroughly incorporated.
  3. Line roasting pan with parchment paper. Form mixture into patties and place on parchment paper. Bake in oven for 20-25 minutes.
For the Spicy Chipotle Sauce:
  1. Add all ingredients to a blender or use an immersion blender until all ingredients are boken down and thoroughly incorporated. Serve alongside patties. Store remaining in airtight container in the refrigerator for up to 5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/quinoa-sweet-potato-black-bean-patties-with-spicy-chipotle-sauce/