Nutritious Delights

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Roasted Sweet Potatoes

2 large sweet potatoes

¾ teaspoon salt

½ teaspoon pepper

1 teaspoon garlic seasoning

1 teaspoon italian seasoning

½ teaspoon cinnamon

4 tablespoons olive oil

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Quinoa

1 cup quinoa (uncooked)

2 cups vegetable broth

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Cakes

½ teaspoon salt

1 teaspoon garlic powder

½ teaspoon onion powder

1½ teaspoon italian seasoning

½ teaspoon dried oregano

¼ cup grated parmesan cheese

2 eggs

2 cups finely chopped arugula or spinach (lightly packed)

2 tablespoons ground flaxseed

2 tablespoons cornstarch

2 tablespoons olive oil (for frying)

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Dip

¼ cup plain greek yogurt (nonfat)

¼ cup mayonnaise

2 tablespoons ketchup

1 tablespoon dijon mustard

½ tablespoon lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon regular and/or smoked paprika

¼ teaspoon garlic powder

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Serve with

Rice

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1. Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with foil. Slice the sweet potatoes in half lengthwise. Place face up on the pan. Drizzle with olive oil and rub in the seasonings. Place facedown and bake for about 30-40 minutes, or until they are very soft and fork-tender.

2. In a medium pot, boil the broth. Add the quinoa and cook according to package directions (about 15 minutes).

3. When the potatoes are done, peel off the skin and transfer the insides to a large bowl. Mash with a fork and add seasonings and parmesan. Add more salt if needed. Mix and fully combine with the eggs, then add the rest of the ingredients except oil (arugula/spinach, flaxseed meal, cornstarch). Form into patties (the size of 2 tablespoons).

4. Heat a large nonstick pan to medium heat with the olive oil. When hot, place the patties with enough space between them. You will probably need to do this in batches. Cook for 2-3 minutes on each side.

5. In a small bowl, mix together the dip. Serve with the quinoa patties.