I love the flavors and textures in these Sweet Potato, Black Bean and Quinoa Cakes. These make great appetizers or snacks and pair great with a sour cream-Dijon dressing.
From the original site:
The cumin and rosemary pair well with the sweet potatoes in this dish, and the walnuts do, too. They also add a bit of crunch to the soft cakes. The quinoa and black beans help hold things together and keep the cakes moist.
Get the Recipe: Sweet Potato, Black Bean and Quinoa Cakes