Ingredients
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For the patties:
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1 large sweet potato (about 1 lb), peeled and grated
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1 medium onion, grated
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1/2 cup cooked black beans, mashed
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 teaspoon cumin seeds
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1/2 teaspoon salt, plus more to taste
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1/4 teaspoon black pepper, plus more to taste
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1/4 cup breadcrumbs (optional)
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For the slaw:
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1 small cabbage (about 1 head), shredded
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1 carrot, grated
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1 apple, grated
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1/2 red bell pepper, diced
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1 tablespoon lime juice
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1 teaspoon maple syrup
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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For the sauce:
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1/4 cup unsweetened natural almond milk yogurt
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1 tablespoon tahini paste
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1 tablespoon lemon juice
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Directions
Subtitle: A Delicious and Satisfying Veggie Burger Inspired by the Flavors of West Africa
Description: These sweet potato burgers are packed with bold African spices, hearty black beans, and crunchy veggies. They’re perfect for satisfying your burger craving while staying true to a plant-based diet. Best of all, they come together quickly and easily!
Ingredients:
For the patties:
1 large sweet potato (about 1 lb), peeled and grated
1 medium onion, grated
1/2 cup cooked black beans, mashed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin seeds
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/4 cup breadcrumbs (optional)
For the slaw:
1 small cabbage (about 1 head), shredded
1 carrot, grated
1 apple, grated
1/2 red bell pepper, diced
1 tablespoon lime juice
1 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce:
1/4 cup unsweetened natural almond milk yogurt
1 tablespoon tahini paste
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Prepare the patties:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sweet potato, onion, black beans, olive oil, smoked paprika, chili powder, cumin seeds, salt, and black pepper until well combined. Mix in the optional breadcrumbs if using.
3. Using wet hands, shape the mixture into 4 patties about 1/2-inch thick. Place them on the prepared baking sheet and bake for 10 minutes per side, or until golden brown.
While the patties are baking, prepare the slaw:
1. Whisk together the lime juice, maple syrup, salt, and pepper in a small bowl. Set aside.
2. Add the shredded cabbage, grated carrots, and diced red bell pepper to a large mixing bowl. Pour the dressing over the top and toss well to coat. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Make the sauce:
1. Combine all the sauce ingredients in a blender or food processor and puree until smooth. Taste and adjust seasonings as desired.
Assemble the burgers:
1. Divide the coleslaw among four buns and spread some of the sauce on each bottom bun. Top with a patty, lettuce leaves, tomato slices, pickles, and any other favorite toppings. Serve immediately.
Nutrition Facts (per serving):
Serves: 4
Calories: 340kcal
Carbohydrates: 47g
Protein: 12g
Total Fat: 11g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 310mg
Potassium: 500mg
Fiber: 10g
Sugar: 11g
Vitamin A: 11%
Vitamin C: 110%
Calcium: 10%
Iron: 8%
Difficulty Level: Easy
Time Needed: Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Steps
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1
Done
|
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a large bowl, combine the sweet potato, onion, black beans, olive oil, smoked paprika, chili powder, cumin seeds, salt, and black pepper until well combined. Mix in the optional breadcrumbs if using. |
|
3
Done
|
Using wet hands, shape the mixture into 4 patties about 1/2-inch thick. Place them on the prepared baking sheet and bake for 10 minutes per side, or until golden brown. |
|
4
Done
|
Whisk together the lime juice, maple syrup, salt, and pepper in a small bowl. Set aside. |
|
5
Done
|
Add the shredded cabbage, grated carrots, and diced red bell pepper to a large mixing bowl. Pour the dressing over the top and toss well to coat. Cover with plastic wrap and refrigerate for at least 1 hour before serving. |
|
6
Done
|
Combine all the sauce ingredients in a blender or food processor and puree until smooth. Taste and adjust seasonings as desired. |
|
7
Done
|
Divide the coleslaw among four buns and spread some of the sauce on each bottom bun. Top with a patty, lettuce leaves, tomato slices, pickles, and any other favorite toppings. Serve immediately. |
