Nourishing Sweet Potato & Hemp Protein Patties with Tahini Drizzle
ErewhonNourishing Sweet Potato & Hemp Protein Patties with Tahini Drizzle
Ingredients
For the Sweet Potato & Hemp Patties
- 1 1/2 pounds organic sweet potato, peeled and diced into 1-inch cubes
- 1/2 cup organic hemp seeds
- 1/4 cup organic pea protein powder, unflavored
- 1/2 organic red onion, finely minced
- 2 cloves organic garlic, minced
- 1/4 cup organic fresh cilantro, chopped
- 1 teaspoon organic ground cumin
- 1/2 teaspoon organic smoked paprika
- 1/2 teaspoon Himalayan pink salt, or to taste
- 1/4 teaspoon organic black pepper, freshly ground
- 2 tablespoons organic avocado oil, for cooking
For the Creamy Tahini Drizzle
- 1/4 cup organic tahini, creamy, unsweetened
- 2 tablespoons filtered water, or more, as needed
- 1 tablespoon organic lemon juice, freshly squeezed
- 1/4 teaspoon organic garlic powder
- 1/8 teaspoon Himalayan pink salt
For Serving (Optional)
- 4 cups organic mixed greens
- 1/4 cup organic microgreens
- 1/2 cup organic cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the diced sweet potato evenly on the baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. This step enhances the natural sweetness and texture of the patties.
⏱️ 25 min•🌡️ 400
- 2
While the sweet potatoes are roasting, prepare the tahini drizzle. In a small bowl, whisk together the organic tahini, filtered water, organic lemon juice, organic garlic powder, and Himalayan pink salt until smooth and creamy. Add more water if needed to reach a pourable consistency. Set aside.
⏱️ 5 min
- 3
Once the sweet potatoes are roasted, transfer them to a large mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth, leaving a few small chunks for texture if desired.
⏱️ 3 min
- 4
To the mashed sweet potato, add the organic hemp seeds, organic pea protein powder, minced organic red onion, minced organic garlic, chopped organic fresh cilantro, organic ground cumin, organic smoked paprika, Himalayan pink salt, and organic black pepper. Mix well until all ingredients are thoroughly combined. The mixture should be firm enough to form patties.
⏱️ 7 min
- 5
Divide the mixture into 8 equal portions and form them into patties, about 1/2-inch thick. Ensure they are compact to prevent crumbling during cooking.
⏱️ 5 min
- 6
Heat the organic avocado oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd. Cook for 4-6 minutes per side, until golden brown and heated through. Avocado oil is ideal for its high smoke point and neutral flavor.
⏱️ 12 min
- 7
Serve the warm sweet potato and hemp protein patties immediately. Drizzle generously with the creamy tahini sauce. For a complete and vibrant Erewhon-style meal, serve alongside a bed of organic mixed greens, topped with organic microgreens and organic cherry tomatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonNourishing Sweet Potato & Hemp Protein Patties with Tahini Drizzle
Ingredients
For the Sweet Potato & Hemp Patties
- 1 1/2 pounds organic sweet potato, peeled and diced into 1-inch cubes
- 1/2 cup organic hemp seeds
- 1/4 cup organic pea protein powder, unflavored
- 1/2 organic red onion, finely minced
- 2 cloves organic garlic, minced
- 1/4 cup organic fresh cilantro, chopped
- 1 teaspoon organic ground cumin
- 1/2 teaspoon organic smoked paprika
- 1/2 teaspoon Himalayan pink salt, or to taste
- 1/4 teaspoon organic black pepper, freshly ground
- 2 tablespoons organic avocado oil, for cooking
For the Creamy Tahini Drizzle
- 1/4 cup organic tahini, creamy, unsweetened
- 2 tablespoons filtered water, or more, as needed
- 1 tablespoon organic lemon juice, freshly squeezed
- 1/4 teaspoon organic garlic powder
- 1/8 teaspoon Himalayan pink salt
For Serving (Optional)
- 4 cups organic mixed greens
- 1/4 cup organic microgreens
- 1/2 cup organic cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the diced sweet potato evenly on the baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. This step enhances the natural sweetness and texture of the patties.
⏱️ 25 min•🌡️ 400 - 2
While the sweet potatoes are roasting, prepare the tahini drizzle. In a small bowl, whisk together the organic tahini, filtered water, organic lemon juice, organic garlic powder, and Himalayan pink salt until smooth and creamy. Add more water if needed to reach a pourable consistency. Set aside.
⏱️ 5 min - 3
Once the sweet potatoes are roasted, transfer them to a large mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth, leaving a few small chunks for texture if desired.
⏱️ 3 min - 4
To the mashed sweet potato, add the organic hemp seeds, organic pea protein powder, minced organic red onion, minced organic garlic, chopped organic fresh cilantro, organic ground cumin, organic smoked paprika, Himalayan pink salt, and organic black pepper. Mix well until all ingredients are thoroughly combined. The mixture should be firm enough to form patties.
⏱️ 7 min - 5
Divide the mixture into 8 equal portions and form them into patties, about 1/2-inch thick. Ensure they are compact to prevent crumbling during cooking.
⏱️ 5 min - 6
Heat the organic avocado oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd. Cook for 4-6 minutes per side, until golden brown and heated through. Avocado oil is ideal for its high smoke point and neutral flavor.
⏱️ 12 min - 7
Serve the warm sweet potato and hemp protein patties immediately. Drizzle generously with the creamy tahini sauce. For a complete and vibrant Erewhon-style meal, serve alongside a bed of organic mixed greens, topped with organic microgreens and organic cherry tomatoes.
⏱️ 3 min