Many people relegate vegetables and whole grains to the role of side dish, part of the "eat them; they're good for you" attitude formed in childhood. Instead, try incorporating superfoods into the entrée in the middle of the plate. Here, Diane Morgan, author of the new cookbook Roots, mixes antioxidant-rich sweet potatoes and vitamin-packed kale with quinoa (a powerhouse grain) to form satisfyingly crispy patties. Using the same water to cook the kale, sweet potatoes, and quinoa helps retain the vitamins leached out by boiling.
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