Recipe: Sweet Potato Cakes with Lemony Kale Slaw

Last updated: September 18, 2023, at 3:44 p.m. PT

Originally published: September 15, 2023, at 9:44 a.m. PT

Sweet Potato Cakes with Lemony Kale Slaw


  • 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


  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. 
Category: Recipes