Sweet Potato Quinoa Patties with Creamy Cilantro Avocado Sauce

These easy vegetarian Sweet Potato Quinoa Patties are the perfect meal prep recipe and can be enjoyed as a post-workout snack, or a vegetarian burger. They are best paired with my Creamy Cilantro Avocado Sauce!

stacked Sweet Potato Quinoa Patties on a white plate topped with Creamy Cilantro Avocado Sauce

Loooong title but so much love going on in these healthy quinoa patties, guys! I don’t even know where to start.

These lovely sweet potato quinoa patties!

Crispy on the outside and soft on the inside, these vegetarian patties are made with mashed sweet potatoes, quinoa and some of my favorite spices: smoked paprika, ground coriander, and cumin.

It took me three tries to get the perfect ratio of binding ingredients for these quinoa patties but I think I’ve nailed it now, and I’m so happy to bring them to you!

 Sweet Potato Quinoa Patties are tasty on their own, but add this luscious cilantro avocado dressing and…you’ve lost me to food heaven.

a mason jar with Creamy Cilantro Avocado Sauce on a rustic white table with an avocado and lime in the background

I honestly can’t tell you which part of the recipe I like best, the juicy and flavorful quinoa patties or the sauce.

The avocado sauce on its own is amazing too. Creamy, fresh, with hints of garlic… Hmmm so good!

But when you put these quinoa patties and this sauce together…BOOM magic. No, seriously. And then, you can eat the leftover sauce by the spoonful (Maybe I did just that. Maybe haha). Or better yet, use it as a dressing for your favorite salad!

P.S. Solal, my husband, doesn’t like quinoa. I’ve tried many times, but it’s just really not his thing. Except he LOVED these sweet potato quinoa patties. And I made a happy dance.

What’s your favorite way to eat quinoa?

pan-fried Sweet Potato Quinoa Patties stacked on a white plate with a jar of Creamy Cilantro Avocado Sauce in the background

If you tried these Sweet Potato Quinoa Patties, don’t forget to rate the recipe below and let me know how it went in the comments. I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

Sweet Potato Quinoa Patties with Creamy Cilantro Avocado Sauce | Find the recipe on NotEnoughCinnamon.com #vegetarian #healthy
4.5 from 2 votes

Sweet Potato Quinoa Patties with Creamy Cilantro Avocado Sauce

These easy vegetarian Sweet Potato Quinoa Patties are the perfect meal prep recipe and can be enjoyed as a post-workout snack, or a vegetarian burger. However you want to eat them, they are best paired with my Creamy Cilantro Avocado Sauce!
Course Main Course
Cuisine American
Keyword avocado sauce, meal prep ideas, quinoa patties, quinoa recipes, recipes for a crows, sweet potato recipes, vegetarian main dishes, vegetarian patties
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 9 patties + 1 cup of sauce
Calories 139 kcal


  • 1 medium sweet potato peeled and cut into chunks
  • 1 cup uncooked quinoa
  • 2 extra large eggs
  • 1/2 cup onion chopped finely (about 1/2 medium onion)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 tbsp refined coconut oil divided

For the sauce

  • 1/2 avocado cut into chunks
  • 1 cup packed fresh cilantro about 1 bunch
  • 1/2 clove garlic germ removed, roughly chopped
  • 1/2 cup Greek yogurt
  • 2 tbsp lime juice about 1 large lime
  • 1/4 tsp sea salt
  • 2 tbsp water


  1. Cook quinoa. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. 
  2. Transfer to a medium saucepan, cover with stock or water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Set aside.
  3. Prepare mashed sweet potatoes. Place potato chunks in a medium pot and cover with water. Bring to a boil and cook until they are very tender. Drain and mash sweet potato in your food processor (you can also mash them manually but make sure they're very smooth).
  4. In a large bowl, add cooked quinoa, 1 cup mashed sweet potatoes (you may have more than 1 cup but don't add more or less than that), eggs, onion, cumin, coriander, paprika and salt. Mix until well combined.
  5. In a large skillet, heat 1/2 tbsp coconut oil over medium heat. When hot, form patties with quinoa mixture (about 1/3 cup each), place them in the skillet and flatten them a little. Make sure you don't overcrowd the skillet. 

  6. Cook for 7 minutes undisturbed. Flip patties very gently with a spatula and cook for another 7-8 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside. Place patties in a warm oven. Repeat with remaining patties, adding 1/2 tbsp coconut oil.
  7. Sauce. While the patties are cooking, prepare the sauce. Add all the ingredients to the bowl of your food processor or blender, and process until smooth (if using a blender, you might need to add a little bit more water).
  8. Top patties with sauce, and serve warm.

Recipe Notes

  • MAKE AHEAD TIP: Save some time and cook the quinoa and prepare mashed sweet potatoes a few days ahead!

Nutrition facts for 1/4 cup of sauce: 
Cal: 62 - Protein: 3.7g - Fat: 3.8g - Carbs: 4.2g - Fiber: 1.8g - Sugar: 1.3g

Nutrition facts for 3 patties (without sauce): 
Cal: 341 - Protein: 9.8g - Fat: 8.1g - Carbs: 57.7g - Fiber: 5.7g - Sugar: 5.4g 

Nutrition Facts
Sweet Potato Quinoa Patties with Creamy Cilantro Avocado Sauce
Amount Per Serving (1 patty)
Calories 139 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 36mg12%
Sodium 223mg10%
Potassium 260mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 2295IU46%
Vitamin C 3.8mg5%
Calcium 35mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. I added some roasted sunflower seeds to part of the batch and it really took the already delicious cakes up a notch (the little bit of crunch was delightful). Thanks for the fantastic inspiration!

    1. I haven’t but I think it would work well! They won’t be as crispy on the outside, but still delicious 🙂 Let me know if you try it out!

  2. What do you recommend serving this with? I am wanting to add some kind of protein, probably chicken (don’t eat beef or pork), or maybe salmon? Thank you!

    1. I usually serve these on their own because quinoa is a good source of plant-based protein, so I eat them with a salad on the side but if you want to add some animal protein grilled chicken would be a good option!

  3. These were tasty but easily burned for me. I think it was the coconut oil. I didn’t have the element on very high so that the only thing I can think of.
    I thing angevita yeast flakes would be a lovely addition too.

    1. I’m sorry to hear Jai! Normally coconut oil has a high smoke point so it shouldn’t burn that easily. You do need to cook them on medium-low, but it sounds like that’s what you did. I wish I could be in the kitchen with you to help figure this out!

  4. This is a really tasty recipe! I needed to feed a lotta folks, so I coated a 9×13 baking dish with coconut oil and plan to bake it tomorrow morning at 400 or so until it’s crusty on bottom and sides. Hope that works out.

    Today, I tested the recipe, cooking a patty in coconut oil. It’s not easy to get a patty from this mixture, because the ratio of quinoa to egg and potato is tricky, as mentioned. That’s the only reason it’s 4 stars instead of 5.

    If you need to balance the acid of the avocado cream (lime juice and Greek yogurt are very acidic), add just a touch of olive oil.

  5. This was the first paddie that I did and actually liked. Tasty!
    I just recommend to prepare smaller ones.
    Thank you, girl.

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