Sweet Potato Cakes

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 5
Difficulty: Easy


  • ½ cup brown rice 
  • 1 large sweet potato 
  • ½ cup chickpeas, rinsed and drained 
  • 1 cup carrots, shredded 
  • ½ cup yellow onion, sliced 
  • 2 cloves garlic 
  • ½ Tbsp. lemon juice 
  • 3 Tbsp. tahini 
  • 2 Tbsp. gluten-free all-purpose flour 
  • 1 tsp. ground coriander 
  • 1 tsp. ground cumin 
  • ½ tsp. salt 
  • ½ tsp. pepper 
  • ¼ cup pickled beets, chopped 
  • 1 head broccolini  

Nutrient Analysis

Calories from Fat60
Total Fat7g (11% DV)
Saturated Fat1g (5% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium390mg (16% DV)
Carbohydrates35g (12% DV)
Dietary Fiber6g (24% DV)
Vitamin A150%
Vitamin C40%


  1. Prepare rice according to package instructions, then set aside. 
  2. Preheat oven to 350[Symbol] F. Line a baking sheet with a silicone baking mat or parchment paper. 
  3. Prick the sweet potato several times with a fork. Microwave for 4-5 minutes, until tender. Allow to cool, then remove the flesh from the skin. Place in a food processor. 
  4. Add the chickpeas, carrots, onion, garlic, lemon juice, and tahini to the food processor. Process until smooth. Turn into a large bowl. 
  5. Fold in the cooked rice, flour, coriander, cumin, salt, and pepper. 
  6. Using a ¼ measuring cup, portion the sweet potato mixture into small cakes. Flatten each cake about 1” thick. Place on the prepared baking sheet. Cook for 30-32 minutes, until golden and crispy. 
  7. Top each cake with pickled beets and serve with steamed broccolini. 
  8. Refrigerate leftovers.

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