Sweet Potato Black Bean Veggie Burgers
Servings: 6
Sweet Potato Black Bean Veggie Burgers
Print Recipe
Ingredients
- 3/4 Sweet Potato medium, peeled and cut into cubes
- 1 1/8 cups Black Beans cooked, rinsed 3/4 cup Kale Leaves (finely chopped) 1/3 cup Quick Oats
- 3/4 stalk Green Onion chopped
- 3/4 Garlic clove, minced
- 1 1/2 tsps Cumin
- 1/3 tsp Sea Salt
- 3/4 Avocado optional, diced or mashed
Instructions
- Bring a pot of water to a boil. Place the cubed sweet potato in a steamer basket over the boiling water and cover for about 10 minutes or until tender. Transfer to a large mixing bowl and mash the potatoes. Leave to cool slightly.
- Preheat the oven to 350oF (176oC) and line a baking sheet with parchment paper.
- In a food processor, add the black beans, kale, oats, green onion, garlic, cumin and sea
- salt. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
- Add the bean and oat mixture into the mashed sweet potato and mix until combined. Scoop out roughly 1/4 cup of the mixture at a time and form into thin patties. Place on the prepared baking sheet.
- Bake for 30 minutes, carefully flipping halfway through.
- Divide between plates and top with avocado, if using. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is one patty.
More Flavor
Add chili powder, smoked paprika, red pepper flakes or hot sauce.
Serve it With
On top of a salad, in a pita or wrap or as a burger with your favorite toppings.
Sweet Potato
One medium sweet potato is approximately 2 cups cubed. Freeze any leftovers when using larger sweet potatoes.
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is one patty.
More Flavor
Add chili powder, smoked paprika, red pepper flakes or hot sauce.
Serve it With
On top of a salad, in a pita or wrap or as a burger with your favorite toppings.
Sweet Potato
One medium sweet potato is approximately 2 cups cubed. Freeze any leftovers when using larger sweet potatoes.