Baked Quinoa Cakes with Broccoli & Sweet Potatoes – a delicious recipe with Broccoli, Sweet Potato, Olive Oil, Salt, Quinoa, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Preheat oven to 375 F. Line a baking sheet with parchment paper.
3
Toss the broccoli and sweet potato with olive oil and 1/2 teaspoon salt and arrange in an even layer on the baking sheet.
4
Roast until lightly browned and tender, about 25 minutes.
5
2.
6
Meanwhile, in a large mixing bowl, combine the quinoa, eggs, shallot, breadcrumbs, and 1/2 teaspoon salt.
7
Fold in the roasted vegetables.
8
3.
9
Grease a 12-count standard size muffin pan with olive oil and divide the quinoa mixture between the cups, packing it down so its not overflowing.
10
Bake in the oven for 25-30 minutes, until golden brown around the edges.
11
Remove from oven.
12
4.
13
Allow cakes to sit in the pan until cool enough to touch.
14
Then serve with a dollop of Greek yogurt, or store in an airtight container for on-the-go snacks or breakfasts throughout the week.
361
kcal
Calories
18
g
Fat
31
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 head Broccoli, Cut Into Small Florets, 1 Medium Sweet Potato, Cut Into 1/2-inch Cubes, 2 Tablespoons Olive Oil, Sea Salt, and more.
Yes, Baked Quinoa Cakes with Broccoli & Sweet Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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