Hello whole foodies!


I love these little golden anti-inflammatory bombs to bits as they contain my 2 all-time fave healthy carbs, sweet potato & quinoa, in one yummy dish…what’s not to love??? And as you may already know, quinoa is a good form of protein as well. You can really play around with this recipe adding different veggies &/or herbs & maybe changing up the spices to suit your taste buddies or what’s in your spice rack (:

As I’ve written here before, cooking quinoa is easy peasy, though you should always give it a really good rinse first to remove it’s bitter outer coating.

  • For 1 cup of quinoa add 2 cups of cold water to a sauce pan
  • bring to the boil and stir
  • Cover with lid and reduce heat to low
  • Cook for approx. 20-30 minutes until water has absorbed
  • Voila! It’s done…easy huh?



Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly


3/4 cup of uncooked quinoa

1 medium cooked sweet potato (boil, steam or roast until soft, then mash)

1 tsp turmeric

1 tsp smoked paprika

1 tsp ground cumin

pinch of cayenne (optional)

2 tbsp unhulled tahini

sea salt

2 tbsp coconut flour

1/2 cup finely chopped kale

pepitas to top


  • cook quinoa to above instructions
  • cool slightly
  • add all the remaining ingredients into the saucepan
  • mix well with hands
  • roll into balls and slightly flatten
  • press pepitas onto top of patties
  • cook on baking tray covered with baking paper in a moderate oven for 45 minutes
  • enjoy hot or cold

I would love to hear if any of you have any quick go-to lunch recipes in the comments (:

Toni x