• ½ 15 oz can of pumpkin

  • ½ 15 oz can of chickpeas

  • 2 small sweet potatoes (about 2 cups)

  • 3 tablespoons coconut cream

  • ¼ teaspoon cinnamon

  • ⅛ teaspoon cardamom

  • ⅛ teaspoon ground ginger

  • ⅛ teaspoon salt

  • ⅓  cup coconut flour

Preheat the oven to 400℉. Begin by cooking the sweet potatoes. You can cook them in an Instapot, steam them, or boil them. When soft, combine in a large bowl with the chickpeas, pumpkin, and coconut cream. Using a masher, mash the sweet potatoes and the chickpeas until only small chunks are left  (you can pre-mash the chickpeas with a fork to help with the mashing process). Once mashed, add the spices and combine. Gradually add the flour to the mixture. The mixture should become thick. Form about 8 small patties with your hands. If the patties are not staying together, you can add more flour. Place the patties on a greased sheet pan. Make sure they are spread out so that you can flip them. Bake for 15 minutes, then flip the patties and bake for another 15 minutes. 

Serve over a bed of mixed greens with grated carrots and roasted pumpkin seeds. I recommend  using Trader Joe’s turmeric almond butter dressing. The flavor pairs really well with the patties. 

Servings: 4

Recipe adapted from

Organic Tumeric



  • broccoli (1 cup chopped)

  • bell pepper (about ⅓ of a pepper)

  • vidalia onion (about ¼ onion)

  •  3-4 mushrooms (I use baby bellas)

  • carrots (can just chop up a carrot or buy shredded carrots)

  • tofu (I like to use firm tofu - I use half a block)

  • turmeric

  • garlic powder

  • salt/pepper

  • olive oil

  • Start by cooking the broccoli in a pan with some water (maybe about 5 minutes until the broccoli is starting to become tender). Then pour out the excess water and add a small amount of olive oil (add as much as you think you need but no more than 1 tbsp). Add in the chopped onion and bell pepper. Let these all cook together for a couple minutes. While this is cooking, start warming another pan with a small amount of olive oil for the tofu. Squeeze small amounts of tofu in your fist over the sink to get out the excess water. Place each handful into the tofu pan and let it sautee for a couple minutes until it starts to turn golden. As the tofu is cooking, add the mushrooms and carrots (if using chopped whole carrots add to the pan with the onion and bell pepper) to the veggie pan. When tofu is mostly golden add it to the veggie pan and mix everything together. Now add a tiny amount of turmeric and mix everything together. This is strong in taste, so taste what you have added before adding more. Add a small amount of garlic powder and then add salt and pepper to season. Servings:1