Black Quinoa, Sweet Potato Kale Cakes

Name: Black Quinoa, Sweet Potato Kale Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters organic black quinoa, soaked for at least 4 hours; 3 servings Cold-pressed virgin coconut oil for skillet/pan; 237 milliliters About garbanzo flour (garbanzo/fava bean flour works well too); 2 cloves organic garlic, minced; 0 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 6 larges organic kale leaves, de-stemmed; 1 kombu (optional: great for quality salt, trace minerals, electrolytes, etc.); 2 Tbsps fresh, organic lemon juice; 2 teaspoons pink Himalayan or Celtic sea salt; 473 milliliters organic sweet potato; 355 milliliters pure water

Black Quinoa, Sweet Potato Kale Cakes is a gluten free and vegan recipe with 3 servings. One portion of this dish contains roughly 32g of protein, 25g of fat, and a total of 834 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. A mixture of celtic sea salt, garlic, garbanzo flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 40 minutes.