I’ve only made this batch of Sweet Potato Quinoa Cakes from Cannelle et Vanille once, but they’ve lasted for a very long time. My boyfriend wasn’t interested in eating them since they contained coconut oil so I had them all to myself. I ate some right away with tzatziki sauce (above) and stored the rest in the freezer to be used for meals in the future.
One such meal was this, made when I was working from home one day. Sweet Potato Quinoa Cakes topped with some mustard seed cheese, hot pepper jelly, an egg, all atop some pita crackers.
Other meals were compiled last minute or just needed a little something extra.
Left: Curried Potato Gratin, Sweet Potato Quinoa Cakes, Edamame
Right: Sundried Tomato Pesto Pasta (dinner leftovers), sweet potato quinoa cakes, edamame, homemade apple/asian pear/ginger applesauce with granola
See how the quinoa cakes just fit perfectly in to a lunch box? More curried potato gratin, quinoa cakes, a japanese wagashi jelly, and some peaches and blackberries we picked at Hollins Farm.
Serious bento jealousy right here! Everything looks delish!
Pingback: Hapa-tite — Two-Pea Pesto Chicken Salad