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Prep
Difficulty
Medium
Time
Estimate
45 mins
Cook the quinoa, if not already done. Whirl up the Avocado Cream. Peel and cut the sweet potatoes. Wash the dandelion greens. Make the Quinoa Patties. Once they are searing in the pan, cook up the sweet potatoes in a separate skillet and make the dressing. Toss the sweet potatoes with the greens and serve warm with the hot patties and Avocado Cream.
Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
Earthy orange-glazed sweet potatoes are tossed with bright & bitter dandelions to create a delightful salad whose flavors bounce off of each other ever so nicely. A bit of your favorite strong cheese such as a crumble of feta or strips of manchego would be a perfect addition for any cheese lovers.
