Sweet Potato Cakes with Kale Slaw
To Make the Kale Slaw:
- ⅓ cup tahini
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- 1 garlic clove, minced
- 1 tsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup
- salt and ground black pepper, to taste
- ¼ cup + 1 Tbsp. ice cold water
- 2 cups shredded kale
- 2 cups shredded red cabbage
To Make the Sweet Potato Cakes:
- ½ cup quinoa, rinsed and drained
- 1 cup water
- pinch of salt
- 1 cup mashed cooked sweet potato flesh
- 2 Tbsp. hemp seeds
- 1 Tbsp. nutritional yeast
- 1 tsp. Old Bay seasoning
- ¼ cup parsley, roughly chopped
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. sweet paprika
- ½ tsp. lemon zest
- 2 Tbsp. Dynasty Panko
- lemon wedges for serving
- dill, for garnish