Our Longhaul flavours are inspired by the food Amelia and I eat at home. These sweet potato and quinoa patties were the inspiration for our first P.E.R.form fuel. They make a delicious, nutrient-dense, vegan dinner.

This recipe balances the carbohydrates from the sweet potato with the protein from the quinoa and the fats from the tahini. Add to that the anti-inflammatory turmeric and heart-friendly garlic and you have yourself a meal that will make you come back for more.

Longhaul sweet potato and sesame ingredients

 Serves:                   2-3

Prep: 15 min

Cooking: 55 min


(Please use organic if possible)


  • 750g sweet potato, peeled and cubed
  • 2 tablespoons coconut oil
  • 75g white quinoa
  • 1 small red chilli, finely chopped
  • 1 large stem (or 2 small stems) of fresh turmeric, peeled and grated
  • 1 clove garlic, roughly chopped
  • Sea salt and pepper, to taste


  • 3 tablespoons tahini
  • 5 tablespoons virgin olive oil
  • The juice of ½ a lemon
  • Sea salt and pepper, to taste


  • Two large handfuls of baby spinach leaves, washed
  • 200g green beans, topped and tailed
  • Drizzle of extra virgin olive oil


  1. Pre-heat the oven to fan 180°C/Gas mark 6.
  2. Place 1 tablespoon of coconut oil in a roasting tray and heat in the oven until melted.
  3. Add the chopped sweet potato, garlic, turmeric, sea salt and pepper to the tray. Mix well so that everything is well covered. Spread evenly across the roasting tray and then bake for approximately 30-35 minutes until the sweet potato is soft in the middle.
  4. While the sweet potato is baking, prepare the rest of the recipe. Firstly, boil the quinoa according to the packet instructions (12-15mins), drain and set aside.
  5. To make the dressing put the tahini, olive oil, lemon juice, sea salt and pepper into a bowl and stir thoroughly. Set aside.
  6. Remove the sweet potato from the oven, allow to cool slightly and place in a blender with the chopped chilli. Blend until smooth. If the mixture is a little thick add in a tablespoon or two of boiling water. Add the quinoa to the blended sweet potato then mix the two together with a fork. Season with salt and pepper to taste.
  7. To make the patties, take one tablespoon of the sweet potato and quinoa mix and mould into a flat patty with your hands. The mixture should make between 8-10 patties.
  8. Place the remaining tablespoon of coconut oil into a frying pan and melt on a medium heat. Add in the patties (not too many) and cook for approximately 4-5 minutes on each side until golden brown. Keep the patties warm in the oven while you continue to cook the patties in batches.
  9. While cooking the patties, boil a saucepan of water, add in the green beans and boil for 3-4 minutes. Drain in cold water
  10. To serve, toss the spinach leaves with a little olive oil before covering a plate with the leaves and the boiled green beans. Place the patties onto the leaves and then drizzle with the tahini dressing.



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