Sweet Potato, Red Quinoa & Black Bean Falafel With Chipotle Cashew Cream And Pea Tendril Microgreens
"Last night's sweet potato, red quinoa, and black bean "falafel" with a chipotle cashew cream and these delicate and delicious Pea Tendrils from @goodwaterfarms. I was so happy to have finally found these gems! "
-- @conscious_cooking
Recipe Intro From conscious_cooking

For the falafel:
1 sweet potato, steamed and peeled
1 cup cooked red quinoa
1 cup black beans
2 Tbsp extra virgin olive oil
1 Tbsp chia seeds
1 tsp cumin
1 tsp paprika
1 tsp sea salt

Preheat oven to 400°F.
Mash all ingredients together.
Form into patties, place onto a baking sheet lined with parchment paper.
Bake for 30-40 minutes flipping them over once.
Let cool slightly before topping with a dollop of cashew cream and @goodwaterfarms pea tendrils.

For the cashew cream:
1/2 cup cashews, soaked for 30 minutes, blend in a high-speed blender with a scant 1/4 filtered water, 1 tsp fresh lemon juice, 1 tsp chipotle chile powder, and a pinch of sea salt.