Quinoa and Sweet Potato Cakes

½ c quinoa
½ c sprouted green lentils
1 red bell pepper, finely chopped
3 T diced red onion
2 T Bragg Organic Sprinkle Seasoning
1 T chili powder
½ t fine sea salt
pinch ground black pepper
1 c mashed cooked sweet potato, more if needed

Preheat the oven to 350°. Cook quinoa and lentils separately according to package instructions. Drain lentils well. In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper. Add sweet potato and combine using hands until mixture sticks together easily. If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.

Form the mixture into 4 patties and arrange on a parchment-paper-lined baking sheet. Bake 10 minutes. Flip and continue to bake 10 to 12 minutes more, or until edges are dry and patties are heated through.

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