INGREDIENTS

• ½ cup quinoa
• 1 medium, sweet potato, peeled and cubed
• 1/3 cup tahini
• 1 lemon, zested and juiced
• 1 clove garlic, pressed
• 1 teaspoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste
• 5 tablespoons cold water
• 2 tablespoons nutritional yeast
• 1 teaspoon old bay seasoning
• ¼ cup finely chopped Italian parsley
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 4 cups shredded kale (leaves only)
• 1 cup finely shredded red cabbage
• ¼ cup chopped fresh dill
• 1 lemon, cut into wedges
   

INSTRUCTIONS

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper sprayed with avocado oil.
2. Bring ¾ cup water and ½ cup quinoa to a boil, cover, reduce heat to low, and cook until water has been absorbed, and quinoa is cooked – about 15 minutes.
3. While quinoa is cooking, peel and chop your sweet potato.
4. Transfer cooked quinoa to a mixing bowl and rinse pot.
5. Using the same pot, add sweet potato and cover with 2” of water. Bring to a boil, cover, reduce heat, and cook until tender – about 7-10 minutes. Drain and roughly mash before adding to the bowl with the quinoa.
6. Add nutritional yeast, old bay, parsley, onion, garlic, paprika, salt, and pepper, and mix with a fork until thoroughly combined.
7. Divide the mixture into four patties and place them on a prepared baking sheet. Spray tops lightly with avocado oil.
8. Bake for 20-30 minutes, flipping halfway until crispy on the outside. 
9. In a small bowl, whisk tahini garlic, olive oil, Dijon, maple syrup, salt, and pepper. Add water slowly and whisk until smooth. Set aside.
10. In a large new bowl, toss the kale and cabbage with half of the dressing, taste, and add salt and pepper, if needed. Reserve a bit of dressing for serving.
11. Divide the slaw between four plates, top each with a sweet potato cake, and drizzle with the remaining dressing.
12. Top with fresh dill and serve with a lemon wedge.