Sweet potato quinoa thaler with pea cream and carrot salad

Lena from „Mein leckeres Leben“ whips up a new, springtime recipe with sweet potato and quinoa:

And this is how it's done:

Ingredients (for 4 servings)

For the thalers:


  • 1 sweet potato (peeled about 250-300 g)
  • 250 g quinoa (white or colored)
  • 2 tablespoons tahini or almond paste
  • 2 tablespoons tomato paste
  • 2 tablespoons flaxseed
  • ½ bunch spring onion
  • 1 lemon
  • 2 tsp. turmeric
  • a large handful of parsley, freshly chopped
  • 2 tablespoons fine oat flakes
  • – salt, ground pepper
  • 2-3 tbsp. olive oil


Cream of peas:


  • 200 g peas, frozen and defrosted
  • A few sprigs of fresh mint (or parsley)
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 ripe avocado
  • salt, ground pepper


Carrot salad:


  • 2-3 carrots
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • salt, ground pepper


  1. Peel the sweet potato, cut into large pieces and steam in a little water until soft. Transfer to a large bowl and mash into mush.
  2. Put the quinoa in a sieve and rinse until the water runs clear. Then place in a saucepan with the juice of half a lemon and about 600 ml of water. Bring to a boil for 1-2 minutes, then simmer gently for another 12-15 minutes, until the water is all boiled away and the grains are fluffy. Let cool briefly.
  3. Add tahini or almond paste, tomato paste, flax seeds, remaining lemon juice, parsley, turmeric, salt and pepper to the sweet potato puree and stir to combine. Taste really well (you want it to be nice and tangy).
  4. Mix in rolled oats and 1-2 tablespoons olive oil.
  5. Finely chop the spring onion and mix in with the cooked quinoa until you have a nice sticky mixture.
  6. Cover a baking tray with baking paper and brush with olive oil. Shape the mixture into taler shapes and place them on the baking tray, brush with olive oil.
  7. Bake at 180° C (convection oven) for about 30 minutes until they are nice and crispy.
  8. For the pea cream, puree/mix all ingredients to a fine cream. Season to taste.
  9. Peel the carrots, cut into fine strips with a vegetable peeler and marinate with olive oil, lemon juice, maple syrup, salt and pepper.
  10. Serve the thalers with the pea cream and the carrot salad.