Savory sweet potato pancakes with black beans
A delightful sweet and spicy combination with smokey pepper and spicy maple syrup.
No surprise I love quinoa.The concept of "bowl" meals is pretty simple — you toss a bunch of ingredients into a specifically shaped dish, add a bit of finesse, and POOF! it's a meal. Base - two col...
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DietID_TeamDietitians I'm a big fan of bowls. Simplifies everything. Lessons i learned from chef Michael Anthony
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mirasingh I love dates but never thought of putting them in a quinoa bowl. I usually just eat them as a snack
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palaknyc @mirasingh I really like them in the bowl. A little pop of sweet in each bite. Did a tahini and paprika dressing. Try it.
1 cup mashed sweet potatoes
¼ cup black beans
1 cup quinoa flour or all-purpose flour
2 teaspoons ground allspice
Pinch of nutmeg
1 teaspoon baking powder
2 teaspoons kosher salt
Freshly ground black pepper
2 eggs
1 cup almond or soymilk
2 scallions, chopped for garnish Spiced Maple Syrup
2 tablespoons unsalted butter (optional) ½ cup maple syrup
1 teaspoon chili powder or ancho powder In small saucepan, add maple syrup, butter and chili powder. Bring to low simmer and set aside. 2. Mix mashed sweet potatoes and black beans in a bowl. 3. Whisk together the flour, allspice, nutmeg, black pepper baking powder, salt. 4. In a large bowl, whisk together the eggs and milk mixing until completely combined. Stir in the mashed sweet potato. Fold in the dry ingredients, mixing until just combined. Let the batter rest for 5 minutes. 5. Heat a non-stick skillet over medium heat. Once hot, use a measure cup or spoon to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes. 6. Garnish with scallions or your favorite topping.