Take your burger game to the next level with sweet potatoes and black beans! It’s hearty, wholesome, and topped with a luscious avocado cream sauce. Who needs meat when plant-based food tastes this good?
INGREDIENTS
- Sweet Potato-Black Bean Burger
- Olive oil (2 tablespoons)
- Sweet potatoes (2 pieces, cooked and mashed)
- Black beans (1 cup, drained and rinsed)
- Quinoa (1 cup, cooked)
- Red onion (1/2 cup, minced)
- Pecans or Almonds (½ cup)
- Garlic (2 cloves, minced)
- Ground cumin (1 teaspoon)
- Cinnamon (1/2 teaspoon)
- Paprika (1 teaspoon)
- Whole-grain hamburger buns or (lightly toasted)
- Lettuce leaves
- Salt and pepper
- Avocado Cream Sauce
- Avocado (1/2 cup, mashed)
- Garlic powder (1/2 teaspoon)
- Non-fat Greek yogurt (1/4 cup)
- Jalapeno (2 tablespoons, diced)
- Lemon juice (1 tablespoon, freshly squeezed)
- Honey (1 tablespoon)
- Fresh cilantro (3 tablespoons, chopped)
STEP-BY-STEP INSTRUCTIONS
- For the avocado cream sauce, pour lemon juice over the mashed avocado and mix. Stir in the garlic powder, Greek yogurt, jalapeño, honey, and cilantro. Mix until everything is smooth and well combined. Set it aside and create the burger.
- In a food processor or blender, blend the mashed sweet potatoes, red onion, garlic, pecans or almonds, cumin, cinnamon, paprika, salt, and pepper until smooth.
- Gently fold in the black beans and cooked quinoa. It should hold together when you press them. Try to adjust the consistency by adding water or more quinoa if it’s too wet. Once done, Shape the mixture into equal-sized patties.
- Heat olive oil in a large skillet over medium heat. Add the patties and cook for 5 minutes per side until golden brown and heated through.
- Place a patty on the toasted whole-grain buns. Top the patties with lettuce and a generous dollop of the avocado cream sauce. Serve and enjoy!
NUTRITIONAL INFORMATION (Per Serving)
- Calories: 481
- Protein: 10.3g
- Carbohydrates: 59g
- Fat: 24.45g
Serving Size: 4 servings
