Sweet Potato Spinach Quinoa Patties

sweet potato spinach quinoa burgers

I hope everyone is enjoying the remainder of the long weekend, and I hope your Sugar-Free September is off to a great start! A few hours in, and I’m holding strong. I started my day off with a Low-Sugar Green Smoothie and went for an easy run.

For lunch I enjoyed these delicious Sweet Potato Spinach Quinoa Patties over a salad. I made a big batch and will be reaching for these throughout the week. With the quinoa base, they’re filling and there’s so much goodness packed in thanks to sesame seeds, flax and spinach.

sweet potato spinach quinoa burger patties

Whether you’re heading back to school or back to work this week, these patties are great to have made up in the fridge. Warm on a burger bun, stuffed into a pita, or served cold on top of a salad.

Although I’ve fried them in coconut oil, I like them more from the oven.

salad with veggie patties

Sweet Potato Spinach Quinoa Patties
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten-Free
Serves: 16
  • 1 medium sweet potato, cubed
  • 3 cups fresh spinach
  • 1 large clove garlic, minced
  • ½ onion, chopped
  • 1 cup quinoa
  • ½ cup gluten-free flour
  • ½ cup sesame seeds, ground
  • 2 tbs flax seeds, ground
  • 3 tbs coconut oil
  • 2 cups water
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 sprig fresh rosemary, chopped
  • Sauce: ¼ cup tahini, 2 tbs crushed garlic, 2 tsp olive oil, ¼ tsp salt, 2 tsp dried parsley
  1. Pre-heat oven to 350F.
  2. Cook 1 cup rinsed and drained quinoa in 2 cups water. Bring to a boil, cover and reduce heat to simmer for 15 minutes, until most of the water is absorbed. Remove from heat and leave covered for an additional 5 minutes.
  3. Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
  4. In a pan, heat 1 tbs coconut oil over medium heat.
  5. Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
  6. In a food processor, combine cooked quinoa, sweet potatoes, onions, spinach and garlic mixture, ground sesame and flax seeds. Process on low until well combined.
  7. Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
  8. Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
  9. Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.
  10. Bake for 45 minutes, flipping half way.
  11. Combine sauce ingredients in a bowl.
  12. Enjoy in a sandwich or over mixed greens.


Vegetarian Spring Rolls with Sweet ‘n’ Spicy Chili Sauce

vegetarian spring rolls

This week’s Beauty Detox Challenge was to make a veg spring roll. See Kimberly Synder’s recipe here. Today I’m sharing my vegetarian spring rolls and a sweet and spicy sauce for dipping.

These spring rolls are raw in that the veggies are raw and the roll isn’t cooked, but to change things up, sautee the veg before rolling but keeping the wrapper raw. Or bake or fry. Not only can you use rice wrappers to make spring rolls all sorts of ways, but there are so many other reasons to keep them in the cupboard. Samosas, dessert rolls, muffin-tin tacos. Here there’s the rice paper wrappers in their most simple form, and rice noodles with crisp, raw matchstick-sized veggies. The easy dipping sauce is garlicky with just the right amount of heat.

Try these rolls as an appetizer, or make more for a healthy lunch.

matchstick vegetables spring roll recipe

Raw Vegetarian Spring Rolls with Sweet 'n' Spicy Chili Sauce
Prep time
Total time
Serves: 2
  • 6 rice wrappers
  • ¼ cup carrot, matchsticks
  • ¼ cup cucumber, matchsticks
  • ¼ cup red bell pepper, matchsticks
  • 2 brown mushrooms, matchsticks
  • 1 tbs green onion, diced
  • 1 tbs basil, diced
  • 1 tbs ginger, matchsticks
  • 1 cup rice noodles, cooked
  • ¼ cup rice wine vinegar
  • 2 tbs tamari
  • 1 tbs tahini
  • 1 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • ¼ tsp lime juice
  1. Cook noodles in a pot of boiling water until tender (5-7 minutes)
  2. Soften rice wrappers, one at a time, in a dish of hot water (10 seconds)
  3. Place rice wrapper on a sheet of damp paper towel
  4. Add filling and wrap (for easier handling when wrapping, use wet fingers)
  5. Slice with a wet knife and serve with Sweet 'n' Spicy Chili Sauce
  6. Sauce: Combine vinegar, tamari, tahini, red pepper flakes, minced garlic and lime juice.

raw veg spring rolls

Check out my other Beauty Detox Blogger Assignments and don’t forget to try Kimberly Synder’s spring rolls.