Spicy Black Bean, Sweet Potato & Quinoa Veggie Burgers

photo-523All this warm weather has been getting me in the mood to BBQ! Today in Park City it was 50 degrees and there wasn’t a cloud in the sky! It was just gorgeous! photo-525 Many years ago a friend of mine (Bridgit!) who’d recently became a vegan introduced me to her favorite black bean and quinoa burgers from her vegan cookbook. At the time I was not vegan or even vegetarian, thus I was a bit skeptical, until I tried one!

It instantly became one of my favorite go-to veggie burgers for years to come. Over the years, I have tweaked and added a few things and adapted the recipe to make it my own.

I love making a double batch of these burgers and wrapping them individually so I can freeze them. They make for a quick and easy dinner when you’re not in the mood to cook or are great to bring to a BBQ. See note below about freezing the patties**

I haven’t bought a veggie burger from the grocery store in years because nothing compares! This recipe will turn any meat eating burger lover, into a vegan spicy black bean sweet potato burger lover, after just one bite! Cheers, I hope you enjoy!

Spicy Black Bean Sweet Potato Quinoa Veggie Burgers (click for printer friendly version) (Serves 6)

  • 1 15oz can black beans, drained and rinsed
  • 1 cup roasted, diced sweet potato* see below
  • 1 cup cooked quinoa
  • 1/2 cup Italian style bread crubs
  • 1 tablespoon cholula
  • 1 tablespoon tomato paste
  • 1/4 cup water
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for cooking
  • 6 burger buns
  • optional avocado, tomato, arugula, cheese

Directions:

  1. Peel a small to medium sweet potato and cut it into small cubes. Drizzle with 1 tablespoon of olive oil and roast on a baking sheet at 350 degrees for 15-20 minutes until tender and golden brown. Set aside and let it cool.
  2. Mash black beans and sweet potato together with a fork until somewhat smooth but still chunky. Add quinoa, onions, garlic, cilantro and bread crumbs and mix until combined.
  3. In a small bowl whisk together water, tomato paste, cholula, cumin, chili powder salt and pepper. Pour over black bean/sweet potato mash and mix with a fork.
  4. Using you hands, make 6 patties. If the mixture seems to wet add a tablespoon more of bread crumbs or if its too dry add a tablespoon more water before making the patties. The mixture should be sticky enough to easily form patties with out crumbling. **If freezing some patties wrap them individually in saran wrap and freeze. when ready to eat, thaw and follow steps 5 and 6!**
  5. In a medium skillet, heat 1-2 tablespoons of olive oil. Cook the burgers for 5 minutes on each side on medium heat, until golden brown on each side.
  6. Serve on a toasted bun with desired toppings such as cheese, avocado, tomato and fresh arugula.

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Cheesy Sweet Potato Bites

photo 3-3Super Bowl Sunday is almost here! Sadly, my beloved Patriots will not be playing in the big game (Tom is to busy paddleboarding with Gisele in the Bahamas, can you blame him?) Regardless of who is playing this weekend, Super Bowl Sunday is one of my favorite sports events of year! Football, friends and FOOD (obviously!) what could be better?!

So if you’re ready to show up to a Super Bowl party this weekend with a kick ass appy that’s sure to be the crowd favorite, check out these sweet potato bites. Cheese, sour cream, hot sauce and avocado… there is no better combination! And who doesn’t love sweet potatoes?

They are packed with vitamins, antioxidants and lots of other good stuff! So put down the greasy chicken wings and pizza bites and enjoy the game with these delicious morsels. Looking for some other game day favorites? Check out my Buffalo Chicken Dip, Baked Brie with Candied Pecans, Baba ghanoush, Ricotta dip with pesto & Sun-dried tomatoes.

Ingredients:

  • 2 large sweet potatoes (washed and sliced into 1/4-inch slices)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • Hot sauce (Cholula or Tabasco or whatever you have on hand)
  • Mexican blend shredded cheese
  • 1 large avocado, diced into small cubes
  • green onions
  • sour cream
  • 2 pieces of bacon, cooked and cut into small bits (optional)

Directions:

  1. Preheat the oven to 450 degrees
  2. Using a mandolin, slice sweet potatoes into 1/4-inch slices (leave the skin on). Place potato slices in a bowl, toss with olive oil. Mix garlic powder, chili powder and salt in a small bowl, sprinkle over potatoes and toss to combine. Place seasoned potatoes on a greased baking sheet.
  3. Bake for 10 minutes on one side, remove from the oven and flip them. Bake another 10 minutes. While the potatoes are baking, slice the avocados, green onions and bacon if you are using it.
  4. When the potatoes are done, remove them from the oven and place a dash of hot sauce on each round (if you like more spice, add more hot sauce). Top each potato with shredded cheese and place back in the oven for 3 minutes.
  5. Remove potatoes from the oven and allow to cool slightly. Place the potato rounds on a platter, top each one with a small cube of avocado, sour cream and green onion (sprinkle with chopped bacon if desired).
  6. Enjoy!