Vegan Sweet Potato Black Bean Burgers
Whether you’re meal-prepping for the week or hosting a backyard barbecue, these Sweet Potato Black Bean Burgers are sure to impress. Enjoy the bold flavors and wholesome ingredients, knowing you’re indulging in a meal that’s as nutritious as it is delicious!
Equipment
- Large pot or baking sheet (for cooking sweet potatoes)
- Large mixing bowl
- Potato masher or fork (for mashing sweet potatoes)
- Measuring Cups and Spoons
- Cutting board and knife (for chopping onion and cilantro)
- Baking sheet
- Parchment paper or silicone baking mat (optional, for easier cleanup)
- Oven
- Spatula (for flipping burgers if needed)
- Freezer-safe container or bags (for storing leftovers)
Ingredients
- 3 lbs sweet potatoes
- 2/3 cup dry quinoa
- 2 15oz cans black beans, rinsed and drained
- 2/3 cup hemp seeds
- 1/3 cup chia seeds
- 1 red onion finely chopped
- 1 cup cilantro chopped
- 1 tsp turmeric
- 3 tsp cumin
- 1 1/2 tsp paprika
- 1/2 tsp cayenne
- Olive oil or coconut oil for baking
Instructions
- Cook the Sweet Potatoes: Roast or boil the sweet potatoes until soft. Once cooked, remove the skin and let them cool completely.
- Prepare the Mixture: In a large mixing bowl, combine the sweet potatoes with all other ingredients. Mix well, using your hands to break down and incorporate everything evenly. Allow the mixture to rest for 30 minutes so the chia seeds can help bind everything together.
- Form the Patties: Shape the mixture into burger patties, approximately 1-inch thick and 4 inches in diameter. Place them on a large, lightly oiled baking sheet.
- Bake the Burgers: Lightly coat the tops of the burgers with more oil. Bake at 400°F for 35 minutes, flipping once halfway through for an even crisp.
- Store for Later: If not eating immediately, allow the burgers to cool and freeze them for quick and easy meals.