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Quinoa Sweet Potato Cakes & Avocado Lemon Crema - Vegan tortillas, healthy lunch recipes

A tasty and nutritious combo of mashed sweet potatoes mixed with spinach, quinoa, walnuts and seasonings, formed into cakes then baked until golden brown.

I served these delcious sweet potato cakes in toasted tortillas, with fresh salad and smothered in a creamy lemon Avocado crema.

They're wholesome and bursting with fresh flavours, and delicious textures.

These tortillas are are a real treat!

See below for the full recipe.

Yield 12-15 Quinoa Sweet Potato Cakes


  • 3 Medium Size Sweet Potatoes, diced and steamed (approximately 3- 3 1/2 cups mashed sweet potato)

  • 1 Cup Chopped Spinach

  • 4 Pimentos, finely chopped

  • 1 Small Onion, finely Diced

  • 1 Cup Cooked Quinoa

  • 1 Tbl Garlic Infused Coconut Oil

  • 2 tsp Paprika

  • 1 tsp Salt

  • 2 Tbl Parsley Flakes

  • 1/3 Cup Chopped Walnuts


  1. Add your cooked sweet potatoes to a bowl and mash until smooth.

  2. Preheat your oven to 350ºF.

  3. Heat a pan on medium heat, coat with garlic infused oil.

  4. When the oil is heated toss in your diced onions and pimentos and saute for a minute while mixing.

  5. Add your seasoning (paprika and parsley) and toss to combine with the onions and pimentos. Add salt, and cook for a few minutes, until the spinach has wilted and the onions and pinentos have softened.

  6. Remove from heat and add it to the mashed sweet potatoes. Add your walnuts and cooked quinoa and mix well with a spoon or spatula.

  7. Scoop the sweet potato mixture (approximately 1/4 cup mixture) onto a baking sheet.

  8. Brush each side of the sweet potato cakes with oil.

  9. Pop in the oven and bake for 20-25 minutes, flipping in between. Remove and cool cool a few minutes before serving.

Avocado Lemon Crema


  • 1 Cup Avocado

  • 1/2 tsp Garlic Powder

  • 3 Tbl Chopped Chive

  • Salt to taste

  • 1 tsp Fresh squeezed Lemon or Lime

  • 3 Heaping Tbl Vegan Sour Cream


  1. Mash and mix Ripe Avocado in a bowl with garlic powder and lemon juice until smooth. Then fold in the vegan sour cream and Chive until combined.

To serve: Lightly oil your soft flour Tortillas on both sides and grill them until lightly toasted with grill marks. Or you can quickly toast them in the oven. Fill the tortillas with fresh tomatoes and cucumbers, cababge with a squeeze of lemon and sprinkle of salt. Top with baked sweet potato cakes, then top with dollops of Avocado lemon crema, and garnish with fresh cilantro or shadon beni.

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