Click here to printQuinoa & Sweet Potato Patty Wrap with Cashew Mayo and Beetroot Salsa
For lunch today we were treated to a healthy wrap over flowing with tomato, rocket, cashew mayo, quinoa patties and topped off with beetroot salsa. We loved it so much we couldn't wait to share it with you!
ingredients
Quinoa Sweet Potato Patties
- 1 sweet potato grated
- 1 brown onion chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- ½ cup cooked quinoa (unwashed)
- ½ cup chickpeas (cooked)
- 1 tsp ground flaxseed (mixed with 2 tsp water)
- 1 tbs Coconut Oil
Beetroot Relish
- 2 large beetroot
- 1 brown onion
- 1 tbs mustard seeds
- 1/3 cup vinegar (red wine)
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tbs olive oil
- 1 tbs Coconut Sugar
Cashew “Mayo”
- ⅓ cup raw Cashews
- 1 tbs vegan dijonaise
- 1 tbs vinegar
- ¼ cup olive oil
- ½ tsp salt (if desired)
- Cracked pepper to taste
Salad
- Lettuce
- Bunch of mint
- Bunch of parsley
- Rocket
- Sliced tomato
- Olive oil and salt to taste
method
- Step 1 :Cook down the sweet potato, spices, onion, and garlic until soft.
- Step 2 :Add the rest of the ingredients and mix well.
- Step 3 :Form into balls and press into patties.
- Step 4 :Bake in a moderate oven on baking paper for 15 minutes.
- Step 5 :Boil beetroot until tender and set aside to cool.
- Step 6 :Temper spices and add oil, brown onion and Coconut Sugar and cook until soft.
- Step 7 :Take off the heat and add beetroot and vinegar and blend to the desired consistency.
- Step 8 :Blend all mayo ingredients until smooth and add water to create the desired consistency.
- Step 9 :Chop salad ingredients and drizzle with olive oil and salt.
- Step 10 :Spread “mayo” on flat bread, fill with salad, add patties and a generous dollop of relish.
Article printed from Loving Earth: https://lovingearth.net/