Meet our Featured Food Blogger for June: Caroline Shannon-Karasik! Featured Recipe: Sweet Potato Quinoa Cakes with Avocado-Lime Dressing (gluten-free, vegan)

Caroline Shannon-Karasik is the author of The Gluten-Free Revolution, as well as a certified holistic health coach and founder of the popular gluten-free lifestyle site, Sincerely Caroline. Her writing and recipe development have been featured in several publications, including, VegNews, Kiwi, and REDBOOK magazines. She has been a long distance runner for more than 15 years and certified Pilates instructor for more than a decade. Caroline lives with her husband Dan and four adopted cats in Pittsburgh, Pennsylvania. Learn more about Caroline by visiting sincerelycaroline.com.

Sweet Potato Quinoa Cakes with Avocado-Lime Dressing

“I’m an Irish girl through and through, and I’m not going to lie: I love potatoes of all sorts. Lately, however, I’ve been particularly smitten with sweet potatoes. Lucky for me, they contain almost twice as much fiber as regular potatoes and they’re right in beta-carotene, an antioxidant that helps boost skin appearance and protect overall eye health.”

Prepare these patties for dinner, then have leftovers on hand for a quick lunch option throughout the week. Store in the refrigerator for up to one week!

Sweet Potato Quinoa Cakes (gluten-free and vegan)

Makes 10 cakes (5 servings)

ingredients

2 medium baked sweet potatoes (skins discarded)
2 cups cooked quinoa
2 green onions, chopped
2 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper 1 teaspoon cumin
1/4 cup olive oil

directions

(1) Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper, then set aside.

(2) Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, green onions, garlic, salt, red pepper and cumin, stirring to thoroughly combine ingredients.

(3) Using wet hands, begin shaping quinoa mixture into palm-sized patties, placing on prepared baking sheet. Repeat until mixture is gone.

(4) Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 20-25 minutes, until golden brown.

(5) Drizzle approximately 1 Tablespoon Avocado-Lime Dressing (below) on top of two patties and serve.

Avocado-Lime Dressing (gluten-free and vegan)

Makes approximately 6 servings (2 Tablespoons per serving)

ingredients

1 avocado, peel and pit removed 1 Tablespoon of sesame tahini
1 Tablespoon olive oil
5 cilantro sprigs, minced
juice of 1/2 lime

directions

Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes). Serve over Sweet Potato Quinoa Cakes or use as a salad dressing.

Thanks Caroline … great dish for Summer!

Follow Caroline:    Facebook  Twitter  Instagram  Pinterest

Check out Caroline’s Book (in print): 

The Gluten-Free Revolution: A Balanced Guide to a Gluten-Free Lifestyle through Healthy Recipes, Green Smoothies, Yoga, Pilates, and Easy Desserts!

Later in the month we will be reviewing the book and offering one lucky CeliacCorner winner a copy  (courtesy of Caroline & her publishing co).

Can’t wait for our Giveaway, you can order the book right here, right now!

To see all CeliacCorner recipes visit HERE