Lunch
Quinoa Veggie Patties
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
20 min |
30 min |
5 |
Dietary Restrictions
VegetarianEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
1 1/4
Pound
sweet potato
-
1/3
Cup
quinoa
-
1/3
Cup
red lentils
-
1 2/3
Cup
water
-
1/4
Teaspoon
salt
-
3
Cup
spinach
-
3
Ounce
feta cheese
-
2
Teaspoon
lemon juice
-
1
Cup
panko crumbs
-
4
Tablespoon
avocado oil
-
1/4
Cup
hummus
-
4
Cup
romaine lettuce
-
3
cucumber
Directions
-
Peel and cut the sweet potatoes into chunks. Add to a pot and cover with water. Bring to a boil and cook until soft.
-
In another pot combine the quinoa, water, red lentils, and salt. Bring to a boil, reduce to a simmer, cover the pan and cook for 20 minutes. Once done cooking, remove from heat and let it sit covered for 15 minutes. Drain the excess liquid.
-
Add the cooked sweet potato, red lentil and quinoa mix, spinach, feta cheese, and lemon to a food processor. Pulse until combined.
-
Spread the panko crumbs onto a plate.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 428 kcal |
| Fat
| 18 g |
| Carbohydrates
| 57 g |
| Protein
| 13 g |
| Fiber
| 9 g |
| Sugar
| 10 g |
| Sodium
| 424 mg |
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